Raspberry Ice Cream
This vintage raspberry ice cream recipe combines the intense fruitiness of raspberry jam or jelly with rich dairy cream for a luscious frozen treat. The addition of fresh lemon juice brightens the sweetness, creating a perfectly balanced flavor profile with a deep pink hue. Simple to prepare yet elegant, this dessert offers a smooth, creamy texture that captures the essence of classic fruit ice creams.
Ingredients
- 1 pound Raspberry jam or jelly (Originally '1 Ratal'. Can substitute with approx. 1.5 cups.)
- 2 cups Heavy cream (Originally '0.5 Seer' (approx 1 lb). Use thick, high-fat cream.)
- 2 cups Whole milk (Originally '0.5 Seer' (approx 1 lb). Use fresh whole milk.)
- 2 teaspoons Lemon juice (Strained.)
- 2 drops Red food coloring (Optional, adjust to achieve a deep pink color.)
More recipes using Raspberry jam
Instructions
- 1Bring the milk to a boil twice (scald it), then remove from heat and allow it to cool completely.
- 2Once the milk is cool, combine it with the raspberry jam (or jelly), heavy cream, and strained lemon juice. Mix thoroughly until well blended.
- 3Add enough food coloring to tint the mixture a deep pink color.
- 4Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until hard. Alternatively, pour into a mold and freeze until solid.
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