Name: Raspberry Ice Cream
Ingredients: 1 pint raspberry pulp; 1 quart custard; a little cochineal (for coloring)

Raspberry Ice Cream

Ingredients

1 pint raspberry pulp
1 quart custard
a little cochineal (for coloring)

Directions

Make the mixture

Rub the raspberries through a fine sieve to make pulp.
Add the raspberry pulp to the quart of custard.
Color the mixture with a little cochineal.

Freeze

Pour the mixture into the ice cream freezer.
Freeze until firm.

Recipe from a historical cookbook (Internet Archive).

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

Raspberry pulp: Adds the main raspberry flavor and fruity aroma to the custard.
Custard: Forms the creamy base that the frozen ice cream is built on.

“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.