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Raspberry Ice Cream

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Servings: 6 cups
Ingredients Instructions

Ingredients
  

Raspberry Flavor
  • 3 cup Fresh or frozen raspberries (=340 g)
  • 5 Tbsp Sugar (=65 g)
  • Juice of ½ lemon (36 g)
  • ¾ tsp Tahitian Vanilla (=3.3 g)
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurize eggs (Large eggs)
  • 3/4 cup sugar (=144 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later)

Instructions
 

Raspberry Flavor
  1. If using frozen raspberries, thaw raspberries slightly in microwave. Mash raspberries with a potato masher. Add other Raspberry Flavor ingredients, mix well. Refrigerate for several hours.
  2. Use strainer and metal spoon to separate berry juice from pulp and seeds. Reserve raspberry pulp and seeds for later.
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream in blender.
  2. Add strained Raspberry juice but not pulp or seeds. Blend on High for 1 minute.
  3. Add whipping cream. Blend on Medium setting for 30 seconds.
  4. Freeze in ice cream machine.
Combine
  1. After ice cream is frozen, add raspberry pulp and seeds to ice cream freezer during the last minute of freezing.