Raspberry Ice Cream

Make the preserves:

Place a small plate in the freezer before you start cooking.
To a 1-quart or larger saucepan (the larger the surface area, the less time you'll need to cook them), add the raspberries, sugar and lemon juice.
12 ounces (340 grams) fresh or frozen raspberries, 3/4 cup (150 grams) granulated sugar, 1 tablespoon lemon juice
Bring to a boil over medium-high heat while stirring frequently. Turn the heat to the lowest you can to keep it at a full boil. Let boil for about 8-10 minutes, turning the heat down if needed toward the end to prevent the berries from burning, until it’s thickened a bit more than regular preserves. It's better to cook the mixture too long rather than too short. The longer it cooks, the more condensed the flavor (and brighter the color) will be. You can cook the preserves until they're almost paste-like, and it'll still be fine (I did this a few times). It’ll continue to thicken as it cools. My mixture reached 212 °F (100 °C) after about 5 minutes and wouldn’t go above that, no matter how long I boiled. Preserves are said to set at 220 °F (104.5 °C), but I couldn’t get it that high (even on the previous attempts where I used more sugar).
When you think the preserves are ready, drop a small spoonful onto the cold plate and let it sit for a minute. Push it with your finger - if it wrinkles and holds its shape, then it’s done.
When it’s done, stir in the vanilla extract.
1/2 teaspoon vanilla extract
Remove the saucepan to a wire rack to cool while you prepare the ice cream base. It doesn’t need to cool completely before mixing into the custard base.
If making in advance, transfer into a clean jar and refrigerate for up to 1 week.

Make the ice cream base:

Prepare your ice cream bowl according to the manufacturer’s instructions by chilling it for 24 hours beforehand or however long is recommended. If you have the option to change the freezer’s temperature, it should be at least -18 °C or -.4 °F. If you can get it even colder, that’s even better.
To a medium saucepan over medium heat, add 1 cup heavy cream (ignore that it says 2 cups below - that's a technical issue I can't fix), sugar, egg yolks and salt. Stir constantly with a wooden spoon until it coats the back of the spoon and registers about 170 °F (77 °C) on an instant-read thermometer. This will take about 4-7 minutes. Be careful not to boil the mixture. The coagulation temperature is about 180 °F (82 °C), so keep an eye on it. One time I made this, my mixture had some tiny eggy bits, but they were removed when straining later on.
2 cups (473 ml) heavy cream, divided, 1/2 cup (100 grams) granulated sugar, 4 (72 grams) large egg yolks, 1/8 teaspoon salt
Remove from the heat and stir in the vanilla and milk.
1 teaspoon vanilla extract, 1/4 cup (60 ml) whole milk
Mix in the raspberry preserves and the remaining 1 cup of heavy cream.
Set a fine-mesh sieve over the mixing bowl and strain the ice cream through the sieve.
Let come to room temperature, cover, and refrigerate the mixture for 8 hours or overnight so that it’s thoroughly chilled. I actually only chilled it for 3-4 hours, and it was definitely enough, but 8 hours is safer.
Pour into the totally frozen ice cream bowl and churn according to the manufacturer’s instructions. The ice cream will be like soft serve straight from the machine.
Transfer the churned ice cream to a shallow, freezer-safe container. A wide, flat container helps the ice cream freeze faster and more evenly, preventing large ice crystals from forming. Press a piece of plastic wrap or wax paper directly onto the surface to prevent freezer burn, then cover with a lid. Store in the back of the freezer, where the temperature is most stable. While safe for months, it is best enjoyed within 2 weeks for the creamiest texture.

Ingredients

For the preserves:

For the ice cream base:

Instructions

Make the preserves:

Make the ice cream base:

Notes

Nutrition