Homemade Raspberry Ice Cream (or Frozen Greek Yogurt)
I have a serious weakness for homemade ice cream. I love playing around with flavor combinations and ingredients, but who am I kidding? I love licking the paddle from the ice cream maker when it gets pulled out of a fresh batch.
I usually have about thirty fingers and a few tongues to compete with for that paddle.
One of my dear friends shared her family’s raspberry ice cream recipe with me a couple of years ago — a fantastic mixture with chunks of raspberry throughout. This time I decided to puree the raspberries, strain out the seeds, and add it to my go-to vanilla (Philly-style) recipe from The Perfect Scoop.
I also had a hankering for brownies around the same time. Can you say chocolate-covered raspberry?
Speaking of delicious things. . .
This one is a hot item as well. I’d put her on a brownie and gobble her up ANY. DAY.
(Thanks to my sister for taking some gorgeous photos of little Naomi this weekend!)
Oh ya. Where was I?
Getting crazy with the chocolate sauce, apparently.
This was one of my most favorite dessert combinations ever.
EVER.
Still having a hankering for raspberries (I was very obedient to my pregnancy cravings), I tried this a few weeks later with Greek yogurt. It didn’t freeze quite as creamy, but it was incredibly delicious.
I love it when frozen yogurt actually tastes like yogurt.
Raspberry Ice Cream (or Frozen Greek Yogurt)
Yield: About 1 1/2 quarts
Ingredients:
24 ounces fresh or frozen (thawed) raspberries
3 cups heavy cream
3/4 cup sugar (more if needed)
3 Tablespoons freshly squeezed lemon juiceDirections:
Puree berries in a food processor until smooth. Strain out the seeds using a fine mesh sieve. (It helps to scrape and stir with a rubber spatula as it strains.) Set aside.
Place 2 cups of cream and the sugar in a medium saucepan. Warm over medium heat and stir until sugar is dissolved. Do not allow mixture to boil. Remove from heat and add remaining 1 cup of cream, raspberry puree, and lemon juice. Taste and add more sugar if mixture is too tart.
Place mixture in the refrigerator and chill thoroughly. Freeze the mixture in your ice cream maker according to the manufacturer's directions.
Frozen yogurt variation: Replace heavy cream with 3 cups of plain, whole-milk Greek yogurt. Do not heat mixture -- simply whisk it all together. You may even be able to skip the chilling step as the mixture will still be cold.
Adapted from a Vanilla Ice Cream recipe in The Perfect Scoop.
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Katrina @ Warm Vanilla Sugar — June 19, 2012 @ 3:38 pm
I need this. It’s…so…hot!
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Hilary — June 19, 2012 @ 5:28 pm
umm…you should have made that while we were there!!! I will definitely be trying that :)
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Joanne — June 19, 2012 @ 6:00 pm
I always make sure to make ice cream when neither my roommate nor my boyfriend are around so that I get full paddle-licking privileges :P LOVE this flavor!
And Naomi is the CUTEST,
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Karly — June 19, 2012 @ 8:51 pm
Dude. Your sister is Hilary Briscoe? How did I not know that already?
Also: Yum to ice cream AND the baby. I’ll take both please and them with a spoon.
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Jessica — June 19, 2012 @ 8:53 pm
Wow, you are on top of things already after having a baby! This sounds just delicious. We have raspberries from our garden to use up and this might qualify. And that baby girl of yours also looks just yummy!
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Natalie replied: — June 22nd, 2012 @ 11:18 pm
Nah. I just have a bunch of posts saved up that just need some tweaking… they might last me until July!
Rachel Cooks — June 20, 2012 @ 5:16 am
This ice cream looks wonderful, I love the color.
And oh.my.word. Your daughter is beautiful.
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Cassie — June 20, 2012 @ 9:58 am
She is beautiful, Natalie! What a blessing!
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Julia {The Roasted Root} — June 20, 2012 @ 10:56 am
So funny that you posted this, because I’ve been meaning to ask you for the raspberry greek frozen yogurt I tried on your daughter’s birthday – loved it! Definitely excited to give this a shot…if it were up to me, I’d have about 10 ice cream makers going at once for all sorts of fruity/chocolatey flavors. Your brownie with the ice cream on top with the chocolate sauce…phew! Killer dessert! Baby’s looking adorable!
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Erin @ Texanerin Baking — June 20, 2012 @ 11:26 am
AWW! She’s so cute! I normally think babies are kind of ugly, especially in the beginning. You got a cute one! :)
I LOVE the color of this! I’ve been making a lot of Greek yogurt frozen yogurt lately but I haven’t tried pureeing the raspberries. I’ll have to give that a go! I’m sure it’s way better with three cups of cream, but yeah, it’s three cups of cream for one person. In what I’m sure will only last two days. That won’t work.
Beautiful, beautiful post!
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Erin @ Texanerin Baking — June 20, 2012 @ 11:30 am
Why is pinning disabled? :( I used the pin it tool thingie and clicked on the pin it button you have at the bottom of the post and for both, it says that pinning is disabled for this domain.
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Erin @ Texanerin Baking — June 20, 2012 @ 11:31 am
Never mind! It’s doing that on several pages now. It must be some weird Pinterest problem.
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Heidi @ Food Doodles — June 20, 2012 @ 3:44 pm
Gorgeous! I need to break out my ice cream maker and soon! I need to build up my supply of yummy ice creams before it gets really hot. Who am I kidding, ice cream like this wouldn’t last!
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Dana — June 27, 2012 @ 6:50 pm
What a BEAUTY! Oh…. and that ice cream looks pretty good, too!
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Jen at The Three Little Piglets — June 29, 2012 @ 11:23 am
I love eating the ice cream as soon as it’s finished churning when it’s all smooth and creamy and mushy! I try hard to make it when nobody else is around just so I won’t have to share the paddle with anyone!
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April — July 6, 2012 @ 6:14 pm
I am making this recipe RIGHT NOW. I totally cannot wait. What a beautiful
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inessa — July 20, 2012 @ 10:13 am
looks yummy!
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Pa — September 29, 2012 @ 5:05 pm
I have 12 oz of raspberry…. do i have to alter the recipe now?? if so can anyone help??
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