Raspberry Ice Cream

To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.


  • 18 ounces fresh Champlain Orchards organic raspberries (about 4 cups)

  • ¾ cup sugar, divided

  • 4 large egg yolks

  • Pinch of kosher salt

  • 1½ cups heavy cream, divided

  • 2 teaspoons fresh lemon juice


  • Cook berries and ¼ cup sugar in a medium saucepan over medium heat until berries are soft and start to release their juices. Increase heat to medium-high and bring to a boil. Boil, stirring occasionally to prevent sticking, until mixture thickens slightly, about 5 minutes. Set aside ½ cup sauce. Purée remaining sauce in a blender until smooth and strain through a fine-mesh sieve into a measuring glass (you should have about 1 cup). Let cool.

  • Whisk egg yolks, salt, and remaining ½ cup sugar in a medium bowl until lightened in color. Bring 1 cup cream to a boil in a medium saucepan. Remove from heat and gradually whisk half of cream into egg yolk mixture. Whisking constantly, add egg mixture to cream in pan and cook over medium heat, stirring constantly, until custard is thickened and just starts to stick to the bottom of the pan, about 2 minutes. Strain through a fine-mesh sieve into a large bowl. Chill until cold.

  • Whisk custard, berry purée, lemon juice, and remaining ½ cup cream until smooth. Process in an ice cream maker according to manufacturer’s directions. Turn off machine.

  • Spoon in reserved berry sauce, then scrape ice cream into an airtight container (you want nice streaks of sauce still visible). Cover and freeze until firm, at least 2 hours.

Do Ahead: Berry purée and custard can be made 3 days ahead; cover and chill. Ice Cream can be made 2 days ahead; keep frozen.

– Adapted from Bon Appetit