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Close up of scoop of raspberry ice cream in a bowl, with fresh raspberries on the side and a vintage spoon.
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5 from 2 votes

Raspberry ice cream

This raspberry ice cream is sweet, tangy and bursting with raspberry flavor. Make it fresh raspberries in season or frozen raspberries for a year round treat.
Prep Time20 mins
Cook Time40 mins
Plus chilling and freezing time6 hrs
Total Time7 hrs
Course: Dessert, Snack
Cuisine: Australian
Keyword: berry ice cream, creme anglaise ice cream base, custard based ice cream


  • ice cream maker or churner
  • immersion blender
  • double boiler (optional)


  • 1.1 lbs (500gms) fresh or frozen raspberries
  • ¼ cup (55gms) white sugar
  • 4 large egg yolks
  • ½ cup (110gms) white sugar
  • ½ cup (125mls) whole milk
  • 2 cups (500mls) thickened cream
  • 1 teaspoon vanilla extract
  • ½ flat tablespoon (15gms) glucose syrup
  • 1 tablespoon lemon juice


  • If using frozen raspberries allow to them to thaw first. Put them in a deep jug or bowl you can use an immersion blender in and blitz well until smooth.
  • Strain and add to pan with ¼ cup sugar.  Simmer on a low heat, stirring regularly until you have about 1 and ½ cups.
  • Remove from heat and allow to cool, before transferring to a heat proof container. Cover and chill in fridge.
  • Put the water onto boil for the double boiler.
  • Put the milk in a small saucepan. Simmer until warm but don't boil.
  • Beat egg yolks and ½ cup sugar together until pale.
  • Slowly mix milk and cream mix into sugar and egg yolk mix, stirring properly in between.
  • Pour the mix into the top of the double boiler. Add cream, vanilla and glucose syrup.
  • Slowly simmer, mixing regularly, until mix ‘coats the back of a spoon’.  Watch carefully or it will curdle.
  • Remove from heat and allow to cool, before transferring to a heat proof container. Add the cooled reduced raspberry mix and stir well.
  • Juice the lime. Add the lime juice and mix well. If you are having trouble getting a smooth mix you can blitz it briefly with an immersion blender. Cover and chill in fridge for at least four hours, preferably over night.
  • Put your storage container in the freezer to chill. If using a self refrigerating ice cream churner switch on about ten minutes before churning, otherwise take the churning bowl out of the freezer right before churning.
  • Churn the ice cream. It will be the consistency of soft serve when done.
  • Transfer to pre chilled container. Cover and freeze for about four hours until firm, or over night.
  • To serve remove from freezer, scoop and enjoy! Fabulous with a drizzle of chocolate sauce or its Amazing with some of my eggless brownies. Delicious!