Raspberry Ice cream

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My daughter is a complete sucker for raspberry ice cream. So as raspberries are in season at the moment, I promised to make her some. 
It was actually difficult to find a raspberry ice cream recipe online that wasn’t made with coconut. But I found a deliciously Ella recipe for black raspberry ice cream (find it here). I roughly translated it into UK weights and measures, and used an ice cream maker (which you don’t have to). She adapted it from a recipe here.

400g raspberries

300ml double cream

150ml semi skimmed milk

1tsp vanilla bean paste

3 large egg yolks (I used 4 medium ones)

130g sugar

60g cream cheese

Heat the raspberries till the juice spills and then mush them. Let them cool. 


Mix the sugar and egg yolks together. Mine was quite thick and sugary still. 

Heat the milk, cream and vanilla until it just boils. Add a bit to the sugar/yolk mix to loosen it. Then gradually whisk the sugar/yolk mix into the milk/cream mix.


Gently heat, whilst stiring until it’s thick and coats the back of a cream. It is very very sweet. Don’t worry as it will be balanced out by the raspberries. 

Add in the raspberries and cream cheese. 


And stir together until the cream cheese melts. 


Let it cool and then freeze in an ice cream machine or freeze and stir every 20 mins until frozen. 

Ta da…


It really is delicious. Not too sweet and not too tart. Yum! Maybe my daughter won’t get any!

And I reckon would be amazing with dark chocolate chips in it or made with some Chambord (black raspberry liqueur). 


And here it is with chocolate orange meringues (see my recipe here) made from the left over egg whites and fresh fruit from the garden. Deeeelicious!

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One response »

  1. Pingback: Large Raspberry or Chocolate Meringues | Holly's New Home

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