Homemade raspberry ice cream

It is possible to survive the summer heat only with a sufficient amount of ice cream. That is why today I have a homemade recipe for you that is easy and quick to prepare, and all purchased ice creams can envy its taste.


For 4 servings

  • 1 cup raspberries
  • 1 cup sugar
  • 3 egg yolks
  • pinch of salt
  • 1 cup sweet sour cream


  • Put a small baking tray in the freezer.
  • Then take the pot and heat the raspberries and half of the sugar in it over a moderate heat.
  • Bring the raspberries to a boil and cook for about 10 minutes.
  • Strain the raspberries through a fine sieve to remove the seeds.
  • Then rinse the pot and fill it with water about 2.5 cm, and bring to a boil.
  • Then take a mixer and whisk the egg yolks, the rest of the sugar and salt.
  • Then place the mixing bowl over the pot of hot water and stir by hand until the mixture becomes pale and fluffy, about 5 minutes.
  • Remove from the pan with water and continue to mix for another 5 minutes.
  • Then add the raspberries and mix until everything is combined.
  • Whisk in the sweet sour cream and combine with the raspberry mixture.
  • Use a mixing spatula instead of a mixer attachment.
  • Pour the mixture into a chilled baking dish that you put in the freezer and leave for at least 3 hours to set well.


Published by Sophia Dane

I like to cook and collect interesting recipes. I love traveling, meeting new places and people. I like a good book...

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