Here’s a cleaner and more structured version of your Raspberry Ice Cream Recipe for easier reference and use:
Raspberry Ice Cream
Yield: 1 quart
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 6–8 hours (or overnight)
Ingredients
4 egg yolks (from large eggs)
100g (½ cup) granulated sugar
Pinch of fine sea salt
480g (2 cups) heavy cream
340g ripe raspberries (fresh or frozen — taste fresh ones first for flavor!)
1 tablespoon freshly squeezed lemon juice
(Optional: splash of vanilla extract)
Instructions
Cook Custard Base:
In a medium saucepan, combine egg yolks, sugar, salt, and heavy cream.
Cook over medium-low heat, stirring constantly, until the mixture reaches 165°F (74°C) and begins to thicken.
Remove from heat. If you notice any lumps or bits, strain the mixture through a fine mesh sieve into a bowl.
Prepare Raspberry Puree:
Puree raspberries in a food processor until smooth.
Set a fine mesh sieve over the custard bowl and strain the puree, pressing with a spoon or spatula to extract as much juice as possible. Scrape the underside of the sieve to capture extra puree.
Combine & Chill:
Stir in the lemon juice (and vanilla if using) until fully combined.
Let the mixture cool to room temperature.
Cover with plastic wrap and refrigerate for at least 6–8 hours or overnight.
Churn & Freeze:
If a skin has formed on top, stir the custard to recombine before churning.
Churn in an ice cream maker according to manufacturer’s instructions.
Transfer to an airtight, freezer-safe container and freeze until firm.
Storage
Keeps well in the freezer for up to 1 month.
