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There's something truly magical about homemade ice cream. The process of creating a creamy, frozen treat from scratch not only brings out the inner child in us but also allows for endless flavor possibilities. One standout flavor that perfectly captures the essence of summer is Raspberry Velvet Ice Cream. With its luscious texture and vibrant color, this delightful dessert is ideal for warm weather gatherings, intimate dinners, or simply a refreshing treat on a sunny afternoon.

Raspberry Velvet Ice Cream

Indulge in summer with this delicious Raspberry Velvet Ice Cream recipe! Homemade ice cream is a joy to make, and this vibrant dessert is a perfect way to celebrate fresh raspberries. With a creamy texture and beautiful pink hue, it’s ideal for warm gatherings or a sunny treat. Plus, it’s packed with antioxidants and vitamins! Follow the steps to create a standout dessert that everyone will love. #IceCream #Homemade #RaspberryVelvet #SummerTreat #DessertLovers #HealthyDessert #SweetTooth
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Ingredients
  

2 cups fresh raspberries

1 cup granulated sugar

1 cup heavy cream

1 cup whole milk

1 teaspoon vanilla extract

A pinch of salt

½ teaspoon lemon juice

3 large egg yolks

Instructions
 

Prepare the Raspberry Purée: In a blender, combine the fresh raspberries, ½ cup 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.

    Make the Ice Cream Base: In a medium saucepan, combine the heavy cream, whole milk, remaining ½ cup of sugar, and a pinch of salt. Heat over medium heat until the mixture is warm, but not boiling.

      Temper the Egg Yolks: 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.

        Cook the Base: 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.

          Combine with Raspberry Purée: Allow the custard to cool slightly for about 10 minutes, then fold in the raspberry purée until well combined for a beautiful marbled effect.

            Chill the Mixture: 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 4 hours, or overnight for the best results.

              Churn the Ice Cream: 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.

                Freeze: Transfer the churned ice cream to a lidded container and freeze for at least 4 hours, or until firm.

                  Serve: Scoop the raspberry velvet ice cream into bowls or cones, and enjoy this refreshing and creamy treat!

                    Prep Time: 20 minutes | Total Time: 8 hours (including chilling and freezing) | Servings: About 6-8 servings