Raspberry Ice Cream

"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)"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
Ready In:
8hrs 50mins
2 quarts




  • 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.
  • 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.
  • 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).
  • Process mixture in ice cream maker according to manufacture's directions.
  • Freeze ice cream in a covered container until firm (1-2 hours).
  • 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).
  • To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.

Questions & Replies

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  1. Several raspberry recipes here, but glad I choose this one. Rich, creamy, and just a little bit tart from the raspberries without being to sweet. This is the recipe to use, I followed it exactly and turned out perfect, though next time might have to do two batches as this was a little to much for my particular machine. I would not change a thing and will be trying it with different berries like strawberries, blueberries, blackberries - hey maybe MIXED berries, it's that good
  2. 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


<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
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