Lemon Raspberry Ice Cream
A smooth, creamy custard ice cream infused with zesty lemon and swirled with a vibrant raspberry sauce. This indulgent yet simple dessert balances tart citrus with sweet raspberry, making it perfect for summer or anytime you crave a refreshing treat.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 whisk
- 1 measuring cup
- 1 Measuring Spoon Set
- 1 Ice cream machine (manufacturer’s preferred model)
- 1 Freezer-safe container with lid
- 1 Ice bath container
Ingredients
Ice Cream Base:
- 400 ml heavy cream
- 400 ml whole milk
- 2 tbsp skim milk powder
- 2 tbsp corn syrup 40 g
- 1 large egg yolk
- ¾ cup granulated sugar 150 g
- ¼ tsp salt
- Zest of 2 lemons
- 2 tsp lemon extract
- ½ cup frozen raspberries
Raspberry Sauce:
- ½ cup fresh or frozen raspberries
- 3 tbsp granulated sugar
- Pinch of salt
- ½ tsp cornstarch
- 1 tsp water
Instructions
- Prepare Lemon-Sugar Mixture: Begin by zesting two fresh lemons. Place the lemon zest into a small mixing bowl with ¾ cup (150 g) granulated sugar. Using your fingers, gently massage the zest and sugar together for about 2–3 minutes. This process releases the natural oils from the lemon zest, infusing the sugar with a vibrant citrus aroma that will enhance the flavor of the ice cream base.
- Whip Egg Yolks and Sweeteners: In a medium mixing bowl, add one large egg yolk along with one-third of the lemon-scented sugar and the corn syrup (40 g). Using a whisk or an electric mixer, beat these ingredients together until they turn pale yellow, become fluffy, and form a thick ribbon when the whisk is lifted. This step is crucial for building a rich custard base that ensures a smooth, creamy texture for the ice cream.
- Heat Cream Mixture: In a medium saucepan, combine 400 ml heavy cream, 400 ml whole milk, 2 tablespoons skim milk powder, the remaining sugar, and ¼ teaspoon salt. Place the saucepan over low heat and stir occasionally until the mixture is hot and just about to simmer. It’s important not to bring it to a full boil, as boiling may alter the texture of the custard and curdle the eggs later.
- Temper the Egg Yolks: Slowly pour about half a cup of the hot cream mixture into the egg yolk mixture while whisking constantly. This gradual incorporation of heat prevents the eggs from cooking too quickly, avoiding curdling. Once combined, add another half cup of the cream mixture while continuing to whisk gently. This process is called tempering, and it ensures a smooth custard without lumps.
- Cook Custard Base: Return the tempered egg yolk mixture to the saucepan with the remaining cream mixture. Place it over medium-low heat and stir constantly with a wooden spoon or heat-resistant spatula. Gradually heat until the custard reaches about 175°F (79°C). You’ll notice the mixture thickening slightly; this is the sign that the custard is ready. Be careful not to overheat or boil, as this could cause the mixture to curdle.
- Cool Custard Base: Once the custard has reached the correct temperature, transfer the saucepan into an ice bath. Stir the custard gently for several minutes to bring the temperature down to room level quickly. This cooling step is important to preserve texture and flavor. Once cooled, stir in 2 teaspoons of lemon extract for a concentrated citrus boost.
- Chill Overnight: Pour the custard base into a leak-proof bag or airtight container. Refrigerate for at least 8 hours or overnight. This resting period allows the flavors to meld and develops a richer taste, while also ensuring the mixture is perfectly cold for churning.
- Prepare Raspberry Sauce: In a small saucepan, combine ½ cup fresh or frozen raspberries, 3 tablespoons sugar, and a pinch of salt. Place over medium heat and stir gently. As the raspberries cook, use the back of a spoon to mash them until they break down completely into a thick liquid. In a separate small bowl, mix ½ teaspoon cornstarch with 1 teaspoon water to create a slurry. Stir this slurry into the raspberry mixture and cook for an additional 2–3 minutes until the sauce thickens to a smooth consistency. Remove from heat and allow it to cool.
- Churn Ice Cream: Set up your ice cream machine according to the manufacturer’s instructions. Once chilled, pour the custard base into the machine while it’s spinning. Churn for approximately 25–30 minutes. You should notice the mixture transforming into a thick, creamy soft serve. The ideal churning temperature is between -6°C and -10°C (21.2°F–14°F), which ensures small ice crystals and a smooth texture.
- Layer Ice Cream with Raspberry Swirl: In a freezer-safe container, add about half of the churned ice cream. Spoon in 2–3 tablespoons of raspberry sauce and sprinkle half of the frozen raspberries. Use a spatula or spoon to gently swirl the sauce into the ice cream, creating a marbled effect. Add the remaining ice cream on top and repeat with another swirl of raspberry sauce and frozen raspberries.This layering creates a visually striking dessert with bursts of fruit flavor in every bite.
- Freeze to Set: Cover the container with an airtight lid or plastic wrap and place it in the freezer for a minimum of 4 hours. This step allows the ice cream to harden to the perfect scoopable consistency.
- Serve and Enjoy: When ready to serve, scoop the ice cream into bowls or cones. Optionally, drizzle with additional raspberry sauce for an extra burst of flavor. Enjoy this creamy, tangy, and fruity treat on a hot summer day or as a special dessert anytime.
Notes
- Always use fresh lemon zest for maximum citrus flavor — dried zest won’t deliver the same aroma or intensity.
- Use skim milk powder to improve creaminess and prevent ice crystal formation.
- For best texture, chill the custard base overnight before churning.
- Adjust sweetness in the raspberry sauce based on the natural tartness of your raspberries.
- Always swirl raspberry sauce gently to maintain a marbled effect instead of blending it completely.
