Raspberry ice cream

The very essence of summer. These classic raspberry ice creams are made the traditional way, with egg yolks, resulting in a wonderfully smooth and velvety texture. With raspberry season in full swing, it’s the perfect time to give this recipe a try!

Ingredients for raspberry ice cream (makes about 1 litre):

• 400 ml milk
• 400 ml double cream
• 4 large egg yolks
• 190 g sugar
• 1 teaspoon vanilla extract
• 450 g raspberries
• 1 tablespoon lemon juice

Blend the raspberries and pass through a sieve to remove the seeds. Mix the purée with the lemon juice and set aside. Pour the milk and cream into a saucepan and bring gently to the boil.

Meanwhile, whisk the egg yolks, sugar and vanilla until pale and fluffy. Gradually add half of the hot milk mixture, stirring to combine. Pour everything back into the saucepan and heat gently, stirring constantly, until slightly thickened – it should lightly coat the back of a spoon. Do not let it boil, or the mixture may curdle. Remove from the heat, stir in the raspberry purée, then cover and leave to cool. Chill thoroughly in the fridge, ideally overnight. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.

Without an ice cream maker:

Whisk the chilled mixture, pour into a container and freeze. For the first 3 hours, mix or whisk every 30 minutes to prevent ice crystals and achieve a smooth texture. Freeze until fully set.

Enjoy!