Can frozen raspberries be used?

Yes. Thaw them completely, drain excess liquid if necessary, puree, and strain before adding them to the cooked base.

Why must the base be chilled before churning?

A cold base freezes faster in the machine, producing smaller ice crystals and a smoother texture.

Can the seeds remain in the puree?

They can, but straining creates a smoother ice cream and prevents the seeds from interrupting the creamy texture.

Raspberry Ice Cream: Creamy Summer Berry Dessert

Name: Raspberry Ice Cream Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8, 8 servings
Cuisine: American
Ingredients: 3 large eggs; 2 large egg yolks; 1 ⅔ cups granulated sugar; 2 cups heavy whipping cream; 2 cups half and half; 1 pound raspberries (pureed with 2 tablespoons of granulated sugar then strained of seeds); 1 teaspoon all purpose flour; 2 tablespoons pure vanilla extract; 4 drops red food coloring (optional)

Raspberry Ice Cream Recipe

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Made with less than 10 ingredients, this Homemade Raspberry Ice Cream is a lush, fruity and creamy masterpiece. Treat yourself to a well-deserved scoop (or two) of sweet yet slightly tart decadence!

Author: Chef Emy
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Yield: 8, 8 servings 1x
Method: Dessert
Cuisine: American

Ingredients

Scale

3 large eggs
2 large egg yolks
1 ⅔ cups granulated sugar
2 cups heavy whipping cream
2 cups half and half
1 pound raspberries (pureed with 2 tablespoons of granulated sugar then strained of seeds)
1 teaspoon all purpose flour
2 tablespoons pure vanilla extract
4 drops red food coloring (optional)

Instructions

Beat eggs and egg yolks in a medium sized bowl. Next add sugar to the bowl and whisk together.
Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
Remove from heat and add raspberry puree, vanilla and flour and stir to combine. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
Remove mixture from refrigerator.
Add your mixture to an ice cream maker according to the manufacturer's instructions and freeze.

Nutrition

Calories: 509 kcal
Sugar: 40 g
Fat: 32 g
Carbohydrates: 49 g
Protein: 6 g

Find it online: https://recipenly.com/raspberry-ice-cream/