Go Back Email Link
–+ servings
lemon raspberry ice cream in a cone resting in the container of ice cream
Nabeah Wahab

Lemon Raspberry Ice Cream

5 from 3 votes
This lemon raspberry ice cream is vibrant, citrusy and perfectly balanced with a luscious raspberry swirl. Made with a rich custard base of egg yolks and cream, it’s incredibly smooth and creamy.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Chilling & Churning Time 8 hours 30 minutes
Total Time 9 hours 20 minutes
Servings: 4 to 8
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 400 ml - heavy cream
  • 400 ml - whole milk
  • 2 tablespoon - skim milk powder
  • 2 tablespoon - corn syrup (40g)
  • 1 - large egg yolk
  • ¾ cup - granulated white sugar (150g)
  • ¼ teaspoon - salt
  • zest of 2 lemons
  • 2 teaspoon - lemon extract
  • ½ cup - frozen raspberries (to mix in before freezing)
Raspberry Sauce
  • ½ cup - raspberries
  • 3 tablespoon - sugar
  • pinch of salt
  • ½ teaspoon - cornstarch + 1 teaspoon water (for slurry)

Method
 

  1. Massage together the lemon zest and sugar for a few minutes to extract the oils.
  2. Beat together the egg yolk, ⅓ of the sugar and the corn syrup until light and pale.
  3. Combine the cream, milk, skim milk powder, salt and the rest of the sugar in a saucepan and heat over low heat until the the mixture is hot. It shouldn’t come to a boil.
  4. Slowly add half a cup of the hot milk mixture into the beaten egg yolk mixture, making sure to stir continuously so the egg doesn't curdle. Add another half cup and do the same.
  5. Return the mixture to the pot and over medium-low heat, slowly bring the temperature of the ice cream base to about 175F or 79C. Don't bring it to a boil.
  6. Cool down the base by placing the pot in an ice bath and stir until it's room temperature. Mix in the lemon extract.
  7. Store the mixture in a leak proof bag or airtight container in the fridge overnight to chill and develop the flavours. Freeze the ice cream insert according to manufacturers instructions. I do anywhere from 12-24 hours.
Raspberry Sauce
  1. Add the raspberries, sugar and salt to a saucepan. Place over medium heat and cook for a few minutes and mash the raspberries with a spoon as you stir. The mixture will be liquidy and the raspberries will have completely broken down.
  2. Add in the cornstartch slurry. Stir and cook for a few minutes until fairly thickened. It should be saucy consistency but not too runny. It will thicken further as it cools.
  3. Take off the heat and let cool.
Churn Ice Cream
  1. After chilling, the ice cream base temperature should be about 34°F or 1°C. This helps make sure the ice cream churns faster—leading to smaller ice crystal formation. Which results in smoother, creamier ice cream.
  2. Set up your ice cream machine according to manufacturers instructions and click start. Pour in the ice cream base as it's spinning.
  3. Churn for about 25-30 minutes, - the ice cream will be thick, stiff and the surface will look a bit dry-shouldn't be too shiny. The temperature should be about -6℃ to -10℃ (21.2°F — 14°F). It'll be kind of like a soft serve consistency.
  4. Transfer about half of the ice cream into a freezer safe container and swirl in a couple tablespoons of the raspberry sauce and sprinkle the frozen raspberry bits. Add the rest of the ice cream and swirl in a few more spoons of the raspberry sauce and the frozen raspberry bits. Cover and freeze for a minimum of 4 hours to harden up.
  5. Scoop, serve and enjoy with some more raspberry sauce if desired!

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe