Raspberry Ice Cream Recipe

~5h

Ingredients (Serves 10)

• 500 ml heavy cream (33-35%), chilled
• 300 g sweetened condensed milk
• 250 g raspberry purée (strained)

Instructions

1. Whip the cold heavy cream to soft peaks using a mixer. Do not overwhip.
2. Gently fold in the condensed milk until smooth.
3. Add the raspberry purée and fold carefully to keep the mixture airy.
4. Transfer the mixture to a freezer-safe container and smooth the top.
5. Cover and freeze for until fully set.
6. Let the ice cream sit at room temperature for 5 minutes before scooping.

What to Serve With

• Fresh Berries
• Waffle Cones
• Chocolate Sauce

Tips & Variations

1. Strain the raspberry purée to remove seeds for a smoother texture.
2. Swirl the purée instead of fully mixing for a marble effect.
3. Add fresh raspberries or white chocolate pieces for extra texture.

Nutrition Information (Approx. per serving)

Nutrition values are approximate and may vary depending on ingredients used.

FAQ

Can I use frozen raspberries?
Yes, thaw them completely and strain before making the purée.

How long does homemade ice cream keep?
Up to 2 weeks in an airtight container.

Can I reduce the sweetness?
Yes, use less condensed milk or add a bit of lemon juice to balance the flavor.