Total Time
8hrs 50mins
Prep 8 hrs 30 mins
Cook 20 mins

These are a great way to use fresh raspberries. Prep time includes refrigeration/freezing time (8 hours). Cooking time incudes processing time. (Recipe source: Bon Appetit (July 1984)

Ingredients Nutrition


  1. Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
  2. Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
  3. Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
  4. Process mixture in ice cream maker according to manufacture's directions.
  5. Freeze ice cream in a covered container until firm (1-2 hours).
  6. For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
  7. To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.


Most Helpful

This came out so nice and creamy and the raspberry flavor was to die for. After the ice cream maker had finished making the ice cream I put the finish product in a container and into the freezer to get harder. The one thing I did not like to do was to strain the raspberry mixture. BUT IT IS A MUST, as I could not believe all the seeds in the strainer. I will use my Kitchenaid mixer with its strainer attachment in the first part of step 2 so I don't have to bother with the manual straining. Someone told me that true ice cream has no eggs in it. I do not know if that is correct or not. I guess I have never made true ice cream then as I've always add eggs. Thank you for a wonderful recipe, Ellie. Made for Zaar Tag 2006

Charlotte J August 06, 2006

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