Raspberry Velvet Ice Cream Recipe

Ingredients

• 2 cups fresh raspberries
• 1 cups granulated sugar
• 1 cups heavy cream
• 1 cups whole milk
• 1 tsp vanilla extract
• 1 pinch salt
• 0.5 tsp lemon juice
• 3 large egg yolks

Instructions

1. In a blender, combine the fresh raspberries, 0.5 cups of sugar, and lemon juice. Blend until smooth. Strain the mixture through a fine mesh sieve to remove the seeds, pressing down gently to extract as much liquid as possible. Set aside the raspberry purée.
2. In a medium saucepan, combine the heavy cream, whole milk, remaining 0.5 cups of sugar, and a pinch of salt. Heat over medium heat until the mixture is warm, but not boiling.
3. In a separate bowl, whisk the egg yolks. Slowly add a ladle of the warm cream mixture to the yolks, whisking constantly to prevent curdling. Gradually add the egg yolk mixture back into the saucepan, continuing to whisk until fully combined.
4. Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a wooden spoon (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
5. Allow the custard to cool slightly for about 10 minutes, then fold in the raspberry purée until well combined for a beautiful marbled effect.
6. Transfer the mixture to a bowl, cover it with plastic wrap (pressing it directly against the surface to prevent a skin from forming), and refrigerate for at least 240 minutes, or overnight for the best results.
7. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft serve consistency.
8. Transfer the churned ice cream to a lidded container and freeze for at least 240 minutes, or until firm.
9. Scoop the raspberry velvet ice cream into bowls or cones, and enjoy this refreshing and creamy treat!