Raspberry Ice Cream
Ingredients
Directions
Prepare the base
Prepare a quart of rich boiled custard and let it cool.
Pour the cooled custard over the raspberries.
Mash the raspberries into the custard.
Pass the mixture through a sieve to remove seeds.
Finish and freeze
Sweeten to taste and freeze the mixture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rich boiled custard
- Provides the creamy, rich base and body that the frozen ice cream sets from.
- Ripe red raspberries
- Supply the main flavour and fruity aroma, and their pulp gives colour and tartness.
The step that matters
Pass the mixture through a sieve to remove seeds. Raspberry seeds are hard and gritty, so straining the pulp while it is smooth keeps the finished ice cream silky rather than crunchy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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