Yum : Homemade Raspberry Ice Cream


My Mum gave us an Ice Cream Maker for Christmas and so I have been busily whipping up a storm with the fresh fruit from her garden:

Fresh Raspberry Ice Cream

  • 3 cups fresh ripe raspberries
  • 4 tbsp freshly squeezed lemon juice
  • 1 1/2 cups sugar – divided
  • 2 3/4 cups heavy cream
  • 1 1/2 tsp pure vanilla extract


  • In a small bowl, combine the raspberries with the lemon juice and 1/2 cup the sugar
  • Stir gently and allow the raspberries to macerate in the juices for 2 hours
  • Strain the berries, reserving juices.
  • In a medium mixing bowl, use a hand mixer on low-speed to combine the milk and remaining sugar until dissolved
  • Stir in the heavy cream, reserved raspberry juice, raspberries and vanilla
  • Turn the Ice Cream Maker on and pour the mixture into the freezer bowl and let mix until thickened for about 20 – 25 minutes
  • The ice cream will have a soft, creamy texture.  Transfer the ice cream to an airtight container and place in freezer for about 2 hours
  • Remove from the freezer about 15 minutes before serving.


I didn’t manage to take a photo of the final product, as it was far too yummy and didn’t last long.  I did however make some Apricot Ice Cream with the fruit from our tree yesterday and here is proof in the pudding!


One comment on “Yum : Homemade Raspberry Ice Cream

  1. Tim
    Thursday, 17 January 2013 at 3:46 pm #

    Yum, I made some raspberry ice cream around Xmas time. Ice cream makers are great.

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