Raspberry Ice Cream Recipe

Hi There!
A request was made for the raspberry ice cream recipe I use.

I have a base ‘Old Fashioned’ vanilla ice cream recipe… to which I just add 300gms or so of the fruit pulp (Strawberry, raspberry or plum usually)

300ml cream (Recipe originally calls for milk here but the end product is not so hard to scoop using cream)
1/2 cup caster sugar
pinch salt
1 teaspoon vanilla essence
1 well beaten egg
300ml extra cream

Heat cream, sugar, salt & vanilla in a saucepan until almost boiling
Stir in about half of the mixture into a bowl with the beaten egg, stirring well.
Put egg mixture back into pot and keep stirring on low heat until mixture thickens slightly.
Set aside to cool then refrigerate.

I make sure I have my fruit cooked and pulped then chilled before going ahead with the final steps.
I sieved the seeds out of the raspberries. I also added sugar to taste as without I think its a bit tart.

Once cream mixture is cooled I add the extra cream in and mix well – then put the whole lot into an ice cream churner.
After 20-30 minutes it can be transferred into container for freezing.
If you don’t have an ice cream maker you can just mix it all up and freeze it anyway. I’ve done that before and it was fine!! 🙂

I found with the raspberry mix you need to take the ice cream out about 20 minutes before you want to scoop it because it does go a bit hard.
The strawberry mix was easier to contend with!
But all worth it because it tastes so good!

Cheers!