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

5 5

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