Raspberry Ice Cream Recipes

Steps:

• Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
• Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
• Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Use the tamper to press the ingredients into the blades.
• 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
• 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

Steps:

• Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Steps:

• mix raspberries with 1/3 cup sugar and lemon juice.
• refrigerate raspberry mix for 2 hrs, stirring every 1/2 hour.
• beat egg whites until light and frothy.
• mix rest of sugar into egg whites.
• mix in cream and milk to egg white mix.
• mash raspberry mix and strain liquid into cream/egg mix.
• either discard raspberry pulp and seeds or add to mix for added texture and taste (I recommend adding).
• refrigerate mix overnight or add immediately to ice cream maker.
• follow ice cream maker's instructions.

Steps:

• Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
• Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
• Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
• Process mixture in ice cream maker according to manufacture's directions.
• Freeze ice cream in a covered container until firm (1-2 hours).
• For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
• To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.

Steps:

• Mix the raspberries, 3/4 cup of sugar, and lemon juice together in a bowl.
• Cover and refrigerate for 2 hours, stirring every 30 minutes.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes (I use my hand held mixer).
• Whisk in the remaining sugar, a little at a time, until completely blended.
• Pour in the heavy cream and milk and whisk to blend.
• Drain the juice from the raspberries and add to the cream mixture until blended.
• Mash the raspberries until pureed and stir them into the cream mixture.
• Pour into an ice cream maker and freeze.
• Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the fridge after pouring off the juice.
• When the ice cream is almost finished freezing, add the whole raspeberries, then continue freezing.

Steps:

• Blend 5 cups of raspberries in the blender.
• Using a mesh strainer, slowly press puree through mesh strainer leaving seeds in the strainer. This should result in approximately 2 cups of puree.
• Add lemon juice to raspberry puree, mix and set aside.
• In a large bowl, combine whipping cream, milk and sugar. Mix well.
• Add seedless raspberry puree to whipping cream and mix to incorporate.
• Freeze according to your ice cream makers directions.
• Once ice cream is done mixing, transfer to a container with a lid.
• Cover and freeze for several hours then scoop and enjoy!

Steps:

• Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
• Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
• Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
• Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
• Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
• Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.

Steps:

• Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
• Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water - make sure the bowl isn't actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
• In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
• Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.