Raspberry Ice-Cream

Raspberry Ice-CreamThis Raspberry Ice-Cream is beautiful on its own but also makes a fantastic addition to so many desserts. This is especially true if, like me, you’re not totally sold on heavy, chocolaty desserts. Don’t get me wrong, I could eat piles of chocolate or chocolaty anything at any time of the day, usually with a cup of tea, but after one or two other courses, I’d prefer something fruity and light. While no ice-cream worth its salt can claim to be low-calorie, you know exactly what’s going into this raspberry ice-cream, just 6 ingredients! Some of which may not be super healthy but they are all natural and you can already spell them. Whereas even the shop-bought ice-creams with the most natural, life-affirming names have ingredients lists that read like a Marie Curie’s shopping list, and look how she turned out! Case and point, the impossibly charming sounding Hazel Brook Farm Ice-Cream, or HB to you and me. Yes, we all cut our teeth on it and yes, I might sound on the snobby side when I say it is from hell. Their “vanilla” ice-cream is whiter that white when ice-cream, made with milk, cream and egg yolks should be a darker creamy/yellowy colour, and that’s before the dark vanilla is added! There has to be some whitener in there. So I hold my hands up and admit that I am a snob but, seriously, why does ice-cream need preservatives when it’s kept in the freezer and freezing anything will preserve it without chemicals?

Raspberry Ice-Cream


  • 300g raspberries
  • juice from half a lemon
  • 500ml milk
  • 250ml cream
  • 4 egg yolks
  • 250g caster sugar


  1. Blitz together the raspberries and lemon juice with a hand blender or food processor.
  2. Pass the mixture through a sieve and place it over a medium low heat to simmer and reduce.
  3. Add the milk and cream to another saucepan and place over a medium low heat to come to a simmer but don't allow it to boil.
  4. In the meantime, whisk your egg yolks together until they are combined but not aerated.
  5. Add the sugar to the yolks and whisk until incorporated and the eggs are pale in colour.
  6. Once the milk and cream start to simmer, pour it bit by bit into the yolks and sugar, whisking in each bit before adding the next.
  7. Once the milk and cream are incorporated, pour the mixture back into the saucepan and return to a medium heat and stir with a wooden spoon.
  8. By now the raspberry puree should have reduced so add it to the milk and cream.
  9. Stir for 20 minutes to a half and hour or until the custard has thickened enough to coat the back of a wooden spoon.
  10. Then take it off the heat to come to room temperature. This will happen fasted if you sit the saucepan in a sink of cold water.
  11. Once room temperature, pour into a freezer proof container and place in the freezer for an hour or two or until the custard begins to turn icy.
  12. Then take it out and blitz it in a blender or food processor the break up any ice crystals.
  13. Pour it back into the freezer proof container and return to the freezer. freeze and blitz the ice-cream another 2 times before you return it to the freezer to freeze for at least 4 hours or overnight.
  14. Serve.
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