Looking for a cold, creamy dessert? Raspberry ripple ice cream is the perfect combo of comforting ice cream with a tart raspberry ripple all the way through.
As the weather heats up here downunder, I’m reminded how much I love making ice cream.
A few simple ingredients mixed together to create a creamy, comforting dessert is just what you need to cool down.
What you’ll need
The wonderful thing about ice cream is how few ingredients it takes to make this delicious, frozen dessert.
- Milk & Cream: These two dairies combine to create that signature creamy texture and flavour.
- Egg yolks: Yolks are used for richness and as a thickener.
- Sugar: Just regular white sugar is all you need here.
- Vanilla: Use extract, not essence. It’s natural and has a much better flavour.
- Raspberries: Fresh work best but frozen will work in a bind.
Handy tools to have
- Ice cream machine – I use the kitchenaid ice cream attachment but I previously owned a Cuisinart ice cream maker that also did a brilliant job.
- Heavy based saucepan – this is the most used saucepan in my house as it evenly distributes heat.
- Freezer safe container – I used a stainless steel lunchbox for this recipe but I also have some of thesecute ice cream tubs.
- Ice cream scoop – this curved classic ice cream scoop is lovely but the trigger-style ice cream scoop is great as well.
It is possible to make ice cream without a machine, however, you will need to churn by hand regularly as it freezes.
How to make raspberry ripple ice cream
Making ice cream from scratch is a process of creating a custard, by cooking together milk, cream, egg yolks and sugar. Once cool, this mixture is churned.
- Start by heating milk and some sugar, just until it begins steaming.
- Beat together yolks and sugar until very pale, then slowly drizzle in the hot milk.
- Return it all to the saucepan and cook over low heat until it coats the back of a spoon without running.
- Let this mixture chill completely, then add it to an ice cream machine to churn.
- Make the raspberry sauce, but heating raspberries and sugar together until mushy. Bring it to a low simmer, then strain the mixture to remove the seeds.
- Chill the sauce completely.
- Once the ice cream is ready, spread half of it into a suitable storage container. Swirl through some of the sauce. Repeat the two layers.
- Freeze at least overnight.
Try this tropical Mango Sorbet too
Tips and tricks
- Adding the hot milk to the egg yolks is a process called tempering and this is basically used to slowly warm up the eggs so they incorporate rather than scramble. Just make sure to very slowly dribble in at least half of the hot milk while constantly whisking the yolk mixture.
- You can add whole raspberries to the ice cream but, due to their high water content, they will freeze like ice cubes so your creamy ice cream will have icy parts to it.
- Try other fruits: any type of berries will work well but you can also try other fruits like stone fruits or mango for instance.
- Add some chocolate: White chocolate or milk chocolate go very well with raspberries. Make sure to chop it finely and add it to the ice cream in the last minute or two of churning.
Can you churn ice cream without an ice cream maker
The simple answer is yes, you can make ice cream without an ice cream maker. It won’t be as smooth or creamy as that made in a machine, but still good.
To churn by hand, place the ice cream custard into the freezer once already chilled from the fridge. Use a whisk or spatula or even a fork to give it a really good mix every half an hour, over the space of two hours, minimum.
For raspberry ripple ice cream, you’ll need to add the ripple on the last churn, removing half the ice cream to ripple through half the sauce, then return it and add the rest of the sauce.
Homemade ice cream is best eaten within a month of being made.
A bowl of sweet and creamy raspberry swirl ice cream is the perfect summer treat. Wouldn’t you agree?
More recipes you’ll love
- No Churn Raspberry Chocolate Chip Ice Cream
- Homemade Raspberry Sorbet
- No Churn Chocolate Brownie Ice Cream
- Strawberry Cheesecake Ice Cream Bars
- Frozen Cherry Chocolate Parfait
- Raspberry Pavlova Ice Cream Cake
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Raspberry Ripple Ice Cream
- 5 egg yolks, from large eggs
- ¾ cup white granul½ated sugar (divided) (150g / 5.3oz)
- 1 ⅔ cups whole milk (415ml)
- 1 ⅔ cups thickened cream (415ml)
- 2 teaspoons vanilla extract
- 1 cup raspberries, fresh or frozen
- 2 teaspoons water
- Place the bowl for your ice cream maker in the freezer at least 24 hours before (if necessary)
- Set aside 2 tablespoons of the sugar for the raspberry sauce.
- In a large saucepan over low-medium heat, heat the milk, cream and roughly half of the remaining sugar. Stir until the sugar dissolves and the mixture is steaming. Turn the heat off.
- In a separate bowl, whisk together the yolks and the last of the sugar, until pale and creamy.
- Very slowly drizzle the hot milk mixture into the yolks while stirring or whisking continuously then transfer the mixture back to the saucepan.
- Heat over low heat, stirring constantly until it the ‘custard’ thickens. This will take around 10-15 minutes. You know it’s ready when you can draw a horizontal line with your finger through the film on the back of the spoon and the line holds for a few seconds without breaking or drips.
- Strain the mixture into a clean bowl, then add the vanilla and stir well. Cover with plastic wrap pressed to the surface so it doesn’t form a skin.
- Allow to cool at room temperature for 30 minutes before transferring to the fridge to cool for at least 4 hours (overnight is even better).
- Add the raspberries to a small saucepan with the 2 tablespoons of set aside sugar and the water. Heat over low heat until mushy, then bring to a simmer for 1 minute to thicken slightly.
- Press the raspberries through a fine mesh strainer into a clean bowl to remove the seeds. Cover and chill until required. Discard the seeds.
- Transfer the cooled ice cream custard to your ice cream maker and churn as per the machines instructions (see notes to churn by hand)
- Add ½ of the ice cream into your container, drizzle over ½ of the raspberry sauce and run a knife through a couple of times to swirl it.
- Repeat with the remaining ice cream and raspberry sauce.
- Cover and freeze for at least 8 hours (overnight is best).
- To churn without a machine, give the ice cream a really good mix every 1/2 an hour after placing it in the freezer. You will need to give it a good mix, making sure to get all the frozen edges, at least 4 times over 2 hours. Add the raspberry swirl on the last mixing.
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