Best Easy Raspberry Ice Cream Recipe David Lebovitz

Best Easy Raspberry Ice Cream Recipe by David Lebovitz

If you’re a fan of homemade ice cream and love the refreshing taste of raspberries, then this easy raspberry ice cream recipe by David Lebovitz is a must-try. With just a few simple ingredients and a little time, you can whip up a delicious batch of this creamy and fruity treat.

– 2 cups fresh or frozen raspberries
– 1 cup whole milk
– 3/4 cup granulated sugar
– Pinch of salt
– 2 cups heavy cream
– 1 teaspoon vanilla extract
– 2 tablespoons fresh lemon juice

1. In a blender or food processor, puree the raspberries until smooth. If using frozen raspberries, make sure they are completely thawed before blending.
2. In a medium saucepan, heat the milk, sugar, and salt over medium heat until the sugar is dissolved. Remove from heat and stir in the raspberry puree.
3. Add the heavy cream, vanilla extract, and lemon juice to the raspberry mixture, stirring until well combined.
4. Cover the mixture and refrigerate for at least 4 hours or overnight to chill.
5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
6. Transfer the churned ice cream to a lidded container and freeze for an additional 4 hours or until firm.

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FAQs about Raspberry Ice Cream:

1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Just make sure to thaw them before blending.

2. How long does it take to churn the ice cream?
Churning time may vary depending on your ice cream maker, but it usually takes around 20-30 minutes.

3. Can I substitute the heavy cream with a lighter alternative?
Using heavy cream results in a richer and creamier ice cream, but you can try using half-and-half or whole milk for a lighter version.

4. Can I add other fruits to the recipe?
Absolutely! This recipe can be easily adapted to include other fruits such as strawberries or blackberries.

5. Can I omit the lemon juice?
The lemon juice adds a bright and tangy flavor to the ice cream, but you can leave it out if you prefer.

6. How long can I store the ice cream?
If stored properly in an airtight container, the ice cream can last for up to 2 weeks in the freezer.

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7. Can I use a hand mixer instead of an ice cream maker?
Using an ice cream maker is recommended for the best texture, but you can try using a hand mixer to whip the mixture every 30 minutes until it reaches the desired consistency.

8. Can I use a sugar substitute?
Yes, you can use a sugar substitute like Stevia or Splenda, but the texture and taste may be slightly different.

9. Can I add chocolate chips or nuts to the ice cream?
Absolutely! Feel free to add your favorite mix-ins to customize the recipe to your liking.

10. Can I use this recipe to make sorbet instead?
Yes, you can omit the milk and heavy cream and use this recipe to make a delicious raspberry sorbet.

11. Can I make this recipe vegan?
To make the recipe vegan, you can substitute the milk and cream with coconut milk or almond milk, and use a vegan-friendly sweetener.

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