Ice Cream

  • 350 milliliters (1.5 cups) whipping cream
  • 200 milliliters (0.85 cups) heavy milk
  • 300 grams (10.6 ounces) raspberries
  • 120 grams (4.2 ounces) sugar
  • 3 egg yolks
  • Pinch of vanillin
  • 30 grams (1 ounce) pine nuts


  • Mixer

    A high-quality mixer is essential for whipping cream to those perfect stiff peaks. Make sure it's clean and cold for best results.

  • Sieve

    A fine mesh sieve helps you achieve a smooth raspberry puree by removing seeds. No one likes gritty ice cream!

  • Water Bath

    A water bath ensures gentle heating, preventing the egg yolks from curdling. Remember, slow and steady wins the race.

  • Blender

    Periodic blending of the ice cream mixture while it freezes helps achieve a smooth texture. Don't skip this step!


Step 1

Step 1: Beat the yolks with sugar and vanillin until they are light and fluffy. Tip: Use an electric mixer for the best results.

Step 2

Step 2: Pour the milk into the egg mixture and place it in a water bath. Cook, stirring continuously, until the mixture thickens. Make sure not to heat it over 158°F (70°C) to avoid curdling the yolks. Cool the mixture to room temperature. Tip: Constant stirring will prevent the mixture from sticking to the bottom.

Step 3

Step 3: Rub the raspberries through a sieve to remove seeds. Leave a few raspberries aside for garnish. Tip: Use the back of a spoon to press the raspberries through the sieve.

Step 4

Step 4: Combine the raspberry puree with the cooled milk and egg mixture. Mix well until smooth. Tip: Ensure that the mixture is well-combined to get a uniform flavor.

Step 5

Step 5: Place the mixer bowl and beaters in the freezer for 5-10 minutes. Then whip the very cold cream to stiff peaks. Tip: Chilling the equipment helps achieve a better whip.

Step 6

Step 6: Gradually add the raspberry-egg mixture to the whipped cream in two or three passes, gently folding with a spatula from the bottom up until smooth. Tip: Fold gently to retain the air in the whipped cream.

Step 7

Step 7: Pour the mixture into a 21x11x5cm (8.3x4.3x2-inch) mold. Mash the ice cream with a blender every 40-50 minutes, about 3-4 times, until it freezes. Decorate the dessert with fresh raspberries and pine nuts before serving. Yield: About 900 grams (~2 pounds) of ice cream. Tip: Take the ice cream out of the freezer 15-20 minutes before serving to make it easier to scoop.


Serving this lush Raspberry Ice Cream is where the fun truly begins! 🌟

First, consider the classic approach: scooping it into a crisp wafer cone or a chilled bowl. Add a few fresh raspberries and a sprinkle of pine nuts on top for that gourmet touch. If you're feeling a bit more adventurous, why not drizzle a bit of melted dark chocolate over the scoops? The bitter notes of the chocolate beautifully contrast the sweet and tart flavors of the ice cream. 🍫

For a more sophisticated presentation, serve a scoop alongside a slice of warm chocolate cake or a freshly baked berry tart. The hot and cold combination is an absolute delight! And if you're hosting a brunch or a casual gathering, create a DIY ice cream bar with various toppings like crushed nuts, berries, and whipped cream, letting everyone customize their own desserts. 🍰🍓

Pro Tip: Take the ice cream out of the freezer 15-20 minutes before serving to make scooping a breeze and enhance its creamy texture. ✨


Gluten-Free Variation 🌿:

Good news – this recipe is naturally gluten-free! Just ensure that any add-ins or toppings you use, like chocolate or sprinkles, are certified gluten-free to keep the whole dessert safe for everyone to enjoy.

Vegan Variation 🥥:

To make a vegan version of this scrumptious ice cream, substitute the whipping cream with coconut cream and use a plant-based milk like almond or soy. Replace the egg yolks with 1-2 tablespoons of cornstarch to achieve similar thickening. Also, swap sugar for a vegan sweetener of your choice, such as agave syrup or maple syrup. Your vegan friends will be thrilled!


  • Q: How do I avoid curdling the egg mixture?

    This happens if the temperature gets too high. Keep the water bath temperature below 158F (70C) and stir continuously.

  • Q: Can I use frozen raspberries instead of fresh ones?

    Yes, you can! Just make sure to thaw and drain them well to avoid excess water in your ice cream.

  • Q: How do I achieve stiff peaks when whipping cream?

    Start with very cold cream and chilled beaters. Beat on medium-high speed until the cream holds stiff peaks when you lift the beaters.

  • Q: Can I use an electric hand mixer instead of a stand mixer?

    Absolutely! Just ensure to mix the ingredients thoroughly and achieve the same consistency mentioned in the recipe.

  • Q: How can I make the ice cream texture smoother?

    Blending the mixture every 40-50 minutes as it freezes is key to avoiding ice crystals and achieving a smooth texture.

  • Q: How long can I store the homemade ice cream?

    You can keep it in an airtight container in the freezer for up to 2 weeks, but it's best enjoyed within the first week for optimal texture and flavor.

Nutrition facts

Raspberry ice cream
Recipe Yield:900 grams
Calories:Approximately 210-250 calories per serving
Calories (Min - Max):210 - 250
Total Fat:18g
Saturated Fat:11g
Total Carbohydrate:13g
Total Sugars:12g