Raspberry Custard Ice Cream

Raspberry Custard Ice Cream
Servings: 8 Prep 10 mins to 30 mins Chill 4 hrs Freeze 2 hrs Cook 15 mins


  • 1 container (6 ounces) fresh raspberries
  • 1 1/4 cups sugar
  • 1 1/2 teaspoons lemon zest (2 lemons)
  • 1 3/4 cups milk
  • 4 egg yolks
  • pinch salt
  • 6 drops red liquid food coloring
  • 1 1/2 cups heavy cream

Make It

1. If using a gel-canister ice-cream maker, freeze canister overnight.

2. In a food processor, combine raspberries and 2 tablespoons of the sugar. Puree until smooth, then force through a strainer (you should have 1/2 to 2/3 cup). Discard solids. Stir together 2 tablespoons of the sugar and the lemon zest in small bowl. Stir in raspberry puree and set aside.

3. Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in a heavy, nonstick, medium-size saucepan. Stir in remaining 1 cup sugar. Cook over medium-low heat, stirring constantly with rubber scraper, until instant-read thermometer just reaches 190 degree F, about 15 to 20 minutes (do not let boil), or until slightly thickened. Strain immediately into bowl; stir in salt.

4. Add raspberry mixture and food coloring to bowl, stirring well. Place parchment or wax paper on custard; refrigerate until chilled, about 4 hours.

5. To freeze, add cream to custard, stirring just to combine. Pour into ice-cream maker; process 30 minutes as per manufacturers directions.

6. Scrape into a 1-1/2-quart container; freeze to firm completely, about 2 hours.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 348, Fat, total (g): 21, chol. (mg): 175, sat. fat (g): 12, carb. (g): 38, fiber (g): 1, pro. (g): 4, sodium (mg): 47, Percent Daily Values are based on a 2,000 calorie diet.