Raspberry Ice Cream

July 17th 2017

Our raspberry bush is going crazy! We are overwhelmed by berries.  I’ve made muffins and pie and sprinkled them on salad and oatmeal. But there is no better way to show off fresh summer fruit than a batch of home made ice cream.

Raspberry Ice Cream

Makes 1 quart

3 c. raspberries
½ c. sugar, plus more to taste
fresh squeezed lemon juice (optional)
1 ½ c. whole milk (preferably not ultra pasteurized)
1 ½ c. heavy cream (preferably not ultra pasteurized)

Sprinkle raspberries lightly with sugar. Taste for sweetness level. Add lemon juice if too sweet, more sugar if too tart. Mix together the ½ c sugar, milk and cream. Mix in the fruit if you want to have them well dispersed in the ice cream or wait until the milk mixture is partially frozen to keep large pieces of the berries intact.

Pre-chill the mixture (with or without the fruit) in the freezer in several small containers. Stir occasionally until the mixture reaches 30F. Place all of the mixture into an ice cream maker and churn constantly. The fast you churn, the more air you will incorporate. For a denser ice cream, churn at a steady pace. For a lighter more voluminous ice cream, give it some speed.

Fold in the raspberries (if you’ve reserved them) as the mixture becomes semi-solid.

Once churning becomes too difficult, harden the mixture in the freezer in several small pre-chilled containers (if you can wait that long!). I probably don’t need to tell you this, but eat it quickly. Fresh ice cream doesn’t store well.