Monday, July 8, 2013

Raspberry Ice Cream

My ice cream obsession continues! We haven't yet finished the Cherry Sorbet (though there are only 2-3 small scoops remaining) but I still wanted to try a new flavor over the holiday weekend. This time, we chose Raspberry Ice Cream from The Perfect Scoop.
I really wanted to try one of the egg custard based ice creams from this book. Neither the Tiramisu nor Cherry Sorbet recipes use eggs. Of our homemade ice creams, the ones with an egg custard base have been my favorites. We debated between the Raspberry Ice Cream, which purees 6 cups of raspberries to be stirred into the base, and the Raspberry Swirl Ice Cream, which is a vanilla based ice cream with a raspberry swirl through it and uses significantly fewer raspberries. Raspberries can be expensive.
We ended up buying raspberries at Costco - 3 packages of raspberries! There were a few leftover after we measured 6 cups. It takes 6 cups to yield about 1.5 cups of seedless puree. The recipe suggests chilling the custard base for only 4 hours so as not to lose the rich raspberry flavor, so instead of making the base in the evening, chilling overnight, and churning in the morning, we made the base first thing in the morning and churned it after lunch. That was a nice change of pace because we were able to enjoy the ice cream the same day we started making it instead of waiting a day for it to be ready.
I am very happy we chose the Raspberry Ice Cream with the puree even if it meant spending $10-$11 just on raspberries. This ice cream is very flavorful and very smooth & creamy. It's delicious on its own but also delicious alongside angel food cake or leftover dark chocolate Easter candy. Definitely an ice cream we would make again.

Recipe can be found here:


  1. Have you tried anything from this book?

    I've had Jeni's at their shops in Columbus and man-o-man are they yummy!

    1. I haven't tried anything from Jeni's book. I've never even tried Jeni's ice cream, but I hear that it's really, really good! And I hear that people who have tried her recipes love the results. I'm a little unsure - I really like the egg custard based ice creams, and I think her base is a cream cheese base.