Raspberry ice cream on Delicious Blog

      Preparation recipe:

      Source: https://www.vkusnyblog.com/recipe/malinovoe-morozhenoe/

      Ingredient notes:

      Raspberries. You can use either fresh or frozen raspberries. Frozen raspberries should be thawed beforehand.

      Flavor variations. You can make this ice cream with blueberries, blackcurrants, or strawberries. Use 30% less berries by weight for blueberries and strawberries (accounting for pit removal when pureeing).

      Cream and milk. The recipe calls for heavy cream and regular milk with about 3% fat. Alternatively, you can make this ice cream entirely with 20% cream or, if you prefer slightly lower fat content, with 10%. But trust me: with this ice cream, the rule “the creamier, the tastier” works 100% 😉

      Egg yolks. Use yolks from large eggs – size C-0. They weigh about 20-22 grams each. Whole eggs are not suitable.

      Sugar. Use regular white refined sugar.

      Additional. Optionally, add 1 teaspoon of vanilla sugar to the mixture.

      Now, onto the preparation:

      Mix the milk with the cream, bring to a boil, then turn off the heat.

      Beat the yolks with the sugar until light and fluffy.

      Gradually, in a thin stream, and constantly stirring with a whisk, pour the hot milk-cream mixture into the yolks.

      Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it reaches a coating consistency. The trail on the spoon in the photo should flow slowly.

      Let the custard cool.

      While cooling, strain the raspberries through a sieve.

      You should get a berry puree like this:

      Mix the puree with the cooled sauce.

      Pour into an ice cream maker and follow the manufacturer's instructions. It takes about 25-30 minutes for mine. The mixture should reach this consistency:

      Then transfer the ice cream to a container and freeze for an hour or two until fully solid.

      Serve with fresh raspberries and chocolate shavings.

      Bon appétit!

      This raspberry ice cream recipe has been tested and prepared by Chef Tatyana Nazaryuk, author of Tasty Blog.

      Would you like to thank? It's simple!