Ingredients
Equipment
Method
Cook and puree the raspberries
- Combine fresh raspberries, granulated sugar, and lemon juice in a saucepan.
- Cook over medium heat for 5–7 minutes, stirring occasionally, until the raspberries soften and release juice.
- Blend until smooth, then strain through a fine-mesh sieve to remove the seeds.
- Spread the raspberry puree onto a sheet pan and cool completely until no longer warm.
Make and chill the ice cream base
- Whisk together heavy whipping cream, whole milk, vanilla extract, and salt until evenly combined.
- Stir in the cooled raspberry puree until the mixture is a uniform rosy color.
- Chill the mixture for at least 4 hours, until cold throughout.
Churn, freeze, and serve
- Churn in an ice cream maker according to the manufacturer’s instructions until thickened like soft-serve.
- Transfer to a freezer-safe container and press a piece of parchment or plastic wrap directly onto the surface.
- Freeze for 3–4 hours before serving, until firm enough to scoop.
- Scoop and garnish with fresh raspberries, white chocolate shavings, and mint leaves as desired.
Notes
For the smoothest texture, cool the raspberry puree completely before mixing—warm puree can slow proper churning. Store leftovers covered in the freezer for up to 2 weeks; you can freeze the churned ice cream, but expect some texture change after long storage. For a dairy swap, use coconut cream and full-fat coconut milk in place of the heavy cream and whole milk for a different but still creamy result.