Raspberry Ice Cream

Yield: 1 quart
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 6–8 hours (or overnight)

Ingredients

4 large egg yolks
100 g (½ cup) granulated sugar
Pinch of fine sea salt
480 g (2 cups) heavy cream
340 g ripe raspberries (fresh or frozen; taste fresh ones first for flavor)
1 tablespoon freshly squeezed lemon juice
Optional: splash of vanilla extract

Instructions

1. Cook the Custard Base

In a medium saucepan, whisk together the egg yolks, sugar, salt, and heavy cream.
Cook over medium-low heat, stirring constantly, until the mixture reaches 165°F (74°C) and slightly thickens.

Remove from heat. If any lumps remain, strain the custard through a fine-mesh sieve into a bowl.

2. Prepare the Raspberry Purée

Purée the raspberries in a food processor until smooth.
Set a fine-mesh sieve over the custard and strain the purée, pressing with a spoon or spatula to extract as much liquid as possible. Scrape the underside of the sieve to capture any clinging purée.

3. Combine & Chill

Stir in the lemon juice (and vanilla, if using) until fully combined.
Let the mixture cool to room temperature, then cover with plastic wrap and refrigerate for 6–8 hours or overnight.

4. Churn & Freeze

If a skin has formed, stir the custard to recombine before churning.
Churn in an ice cream maker according to the manufacturer’s instructions.

Transfer to an airtight, freezer-safe container and freeze until firm.

Storage

Keeps well in the freezer for up to 1 month.

If you want, I can also:

Convert it to cups-only or grams-only
Add troubleshooting tips (icy texture, weak raspberry flavor, etc.)
Adapt it for no ice cream maker or lower sugar versions 🍨