Raspberry Ice Cream

raspberry ice cream


  • 115g sugar
  • 375g frozen or fresh raspberries
  • 2 tsp lemon juice
  • 3 yolks for large eggs or 4 medium eggs
  • 250ml double cream
  • 250ml full cream milk


  1. Remove raspberries from freezer and allow to become slightly soft.
  2. Put in a liquidiser and spin until smotth.
  3. Put the sugar, and 3 egg yolks into a bowl and whisk until light in colour
  4. Put the cream and milk in a thick bottomed pan and heat until just short of boiling.
  5. Add the hot cream and milk to the sugar and egg mixture.
  6. Return to the pan and heat until the mixture sticks to the back of a spoon.
  7. Add the lemon juice and fruit puree.
  8. Mix until fully incorporated.
  9. Use an ice cream machine to produce delicious raspberry ice cream.