Raspberry Ice Cream

raspberry ice cream

Raspberry Ice Cream

No ratings yet
Servings: 6
Calories: 307


  • 4 1/3 floz milk
  • 8 floz double cream heavy cream
  • 2 egg yolks
  • 3/4 cup caster sugar superfine granulated (superfine sugar)
  • 14 oz Raspberries
  • 1 tbsp granulated sugar table sugar
  • 1 tsp lemon juice
  • red food colouring


  • Put the milk and cream in a saucepan and bring almost to boiling point.
  • Beat together the yolks and caster sugar (superfine sugar), add to the milk and cream, and return to low heat, stirring all the time, until the mixture thickens.
  • Rub the Raspberries through a nylon sieve.
  • Fold the granulated sugar into the puree.
  • Mix with the custard, and add lemon juice and a few drops of red food colouring.
  • Turn into a suitable container.
  • Chill until thoroughly cold, cover closely and half freeze
  • Beat the mixture well. Re-freeze until firm; label and store.
  • Ice creams made with an electric ice cream maker are prepared somewhat differently, and the manufacturer's directions should be followed.
Calories: 307 kcal
Carbohydrates: 37 g
Protein: 3 g
Fat: 17g
Saturated Fat: 10 g
Cholesterol: 121 mg
Sodium: 28 mg
Potassium: 166 mg
Fiber: 4 g
Sugar: 31 g
Vitamin A: 723 IU
Vitamin C: 18 mg
Calcium: 74 mg
Iron: 1 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating