Best Homemade Raspberry Ice Cream | Gluten-Free and Egg Free!
If you’re craving a fruity, rich, and creamy ice cream, do try this gluten-free, egg-free Homemade Raspberry ice cream. It uses simple ingredients easily found in stores and in our pantries. I’ve used frozen raspberries in the recipe, you can also make it with fresh raspberries.
What is the difference between Commercial Vs Homemade Ice Cream?
Well, there’s a world of difference between them! Let’s break it down under the following categories:
- Objective: A commercially produced ice cream is mass produced, needs to have a long shelf life, and be cost effective.
A Home made ice cream, on the other hand, is made with the sole intention of enjoying the delicious taste of ice cream with your loved ones.
Ingredients: Have you noticed the number of ingredients on the packaging of a store bought ice cream? On an average there are 14-18 ingredients on the label! Do you ever think of adding ingredients like Propylene Glycol Monostearate, Monoglycerides, Ascorbic Acid, Sodium Carboxymethycellulose, Carob Bean Gum, and Carrageenan to your food? Of course not! The commercial brands look to increase the shelf life and hence use all these chemical agents. My homemade raspberry ice cream recipe is gluten-free and egg-free and uses ONLY 4 ingredients.
Taste: You can customize Homemade ice cream to your family’s taste! My family likes seeds in the raspberry ice cream, so I retain them. If you don’t prefer seeds in your ice cream, just sieve the raspberry compote.
What type of Milk/Cream to use for Homemade Ice cReam?
I use a combination of Heavy Whipping Cream and Half and Half. Heavy whipping cream has high fat content (36-40%) and gives a creamy texture to the ice cream. Do not use 2% milk else the ice cream texture will not be smooth and rich and will have ice crystals.
What Raspberries should I use for my Homemade Raspberry Ice Cream?
There are Red and Black varieties of raspberries. I love the lush Red color of raspberries and chose the Red Organic raspberries for this recipe.
What kind of Sugar to use for Homemade Ice Cream?
Cane Sugar and Granulated sugar both work well. The use of brown sugar alters the color of your ice -cream. If you’re looking for a vibrant color, I recommend using granulated white sugar for making the raspberry compote.
How to Make Raspberry Ice cream at home?
What Ingredients do I need to make Raspberry Ice cream at Home?
- Base with high fat content: The key to having a smooth and creamy texture in ice cream is to use a base with high fat content. In this recipe I’ve used a combination of Heavy whipping cream and half and half in a 3:1 ratio. The fat percentages in cream and milk varieties are as follows:
- Heavy Cream and Heavy Whipping Cream: 36-40%
- Whipping Cream: 30-36%
- Half and Half: 10-18%
- Whole Milk: 3.25%
- Sweetener: I’ve used granulated white sugar in this recipe for making the raspberry slurry. You can also use Brown sugar based on your preference. You may see a variation in the ice cream color. In ice creams, the use of syrups gives a rich texture due to the sugar solids. By making a slurry, the natural sweetness of raspberries combines with sugar to give a perfectly balanced taste.
- Raspberries: Hero Ingredient! I buy raspberries from the local farmer’s market and freeze them to prevent them from going bad. Before freezing them, I wash them in cold water and vinegar combination. I take care to regulate the water pressure else the raspberries can turn soggy. After drying them on a kitchen towel, I put them in an airtight container and put them in the freezer.
How to make Ice cream in a Machine?
Before investing in an ice cream machine, my husband and I narrowed down to the following kinds:
1) Machines with Frozen drums/bowls
Planning: The freeze bowls/drums need to be frozen for at least 8-10 hours beforehand. You need to plan ahead and make sure the drum is completely frozen else you’ll not get the right consistency. The ice cream machines with compressor DO NOT require any pre-freezing and can be used instantaneously.
Cost: The compressor based ice cream makers are almost 3 times more expensive than the ones with freeze bowls.
Size and Weight: The freeze bowl ice cream makers are more compact and lighter than their compressor based counterparts.
Step by Step Process for making Gluten-free and Egg-Free Raspberry Ice Cream
Preparation:
1. I used the Cuisinart 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker in this recipe. I froze the canister overnight (or at least 8-10 hours) before using the ice cream machine. Please refer to the instruction manual for your ice cream maker for setup instructions.
2. Raspberry Compote: Cook 1.5 cups of raspberries (fresh/ frozen) with 1 cup of granulated sugar on medium heat for 5 mins (Pic#1). Then, cook for another 10 mins on low heat. The sugar melts, and the raspberries are cooked in the sugar syrup. Keep stirring to avoid the mixture from sticking. (Pic#2)
After cooking for 15 minutes (5 mins on medium + 10 mins on low), turn the heat off and let the mixture cool for 3-5 minutes.
Put the mixture in the fridge to cool for about 45 minutes- 1 hour. Do not freeze it, though. (Pic#3)
3. Ice cream mixture: Mix 3 cups of chilled heavy whipping cream and 1 cup of chilled half-and-half in a large bowl. Whip gently while mixing, taking care not to make the mix thicker than its initial consistency. (Pic#4,5 & 6)
4. Ice cream storage: Put an empty ice-cream storage box with lid in the freezer for 1 hour (Pic#7). I recommend glass containers, but you can also use metal or plastic containers too. Ensure that the container has a capacity of at least 2 quarts.
- Set up the ice cream maker:
- Make sure the machine is setup in a cool place. If it is higher than 70 deg F in the room, consider pointing a fan or switching on the AC while making the ice cream.
- Take out the frozen canister of the ice cream maker after you have set up the machine and completed the steps mentioned under the “Preparation” section above.
- Set the ice cream maker dial to “churn“.
- Pour the ice cream mixture from the top. After 2-3 minutes of churning, add the raspberry compote into the mix. (Pic#8), (Pic#9)
- Set a timer for 25 mins to measure the churning time.
- Monitor the ice cream maker:
As the ice cream maker is churning, take a large spoon and remove any ice cream sticking to the inner walls of the frozen pot.- Repeat taking off the ice cream from the walls at least 3 times in the first 20 minutes of churning. This will increase the pot’s ability to firm up the ice cream. (Pic#10)
- After 10-15 mins of churning, taste the ice cream via a clean tasting spoon. Adjust sweetness level to your liking.
- Finishing, storing, and serving:
- After churning the ice cream for 25 mins, check if it is getting thicker and firmer with every additional minute. If you feel the firmness can be increased further, give it an extra 5 mins of churn. Time it! (Pic #11)
- Remember, the ice cream will not firm up completely in the pot. After the ice cream has churned for 30 minutes (25 initial minutes + 5 minutes extra), turn off the machine and quickly transfer the ice cream (within 3-4 mins) to the previously-frozen storage box. Put the storage box in the freezer immediately. (Pic #12) Let it freeze for at least 4 hours.
- When serving, take the ice cream out in the open for less than 5-7 mins and put it back in the freezer after you are done.
Best Homemade Raspberry Ice Cream | Gluten-free, Egg Free
Equipment
- 1 2 quart Ice Cream Maker Cuisinart Frozen Bowl Ice Cream Maker
Ingredients
- 3 cups Heavy whipping cream Organic
- 1 cup Half-and-half Organic
- 1 cup Granulated white sugar Organic
- 1½ cups Raspberries Frozen or Fresh
Instructions
Preparation
- Cook on medium heat for 5 minutes, 1.5 cups of raspberries with 1 cup of sugar. Then cook for 10 mins on low heat. Keep stirring.
- Let it cool for 10-15 minutes, then transfer into a bowl and put in the refrigerator for about 45 minutes-1 hour.
- Mix 3 cups of chilled heavy whipping cream and 1 cup of chilled half-and-half in a large bowl. Whip gently while mixing without making the mix thicker than its initial consistency.
- Freeze an empty air tight container for at least an hour.
Ice Cream Maker Setup
- Set up the ice cream maker at a cool place. Take out the frozen ice cream maker canister after the steps in “Preparation” section above are complete.
- Set the ice cream maker dial to "churn". Pour the ice cream mixture from the top. After 2-3 minutes of churning, pour the raspberry compote in.
- Set a timer for 25 mins to measure the churning time.
Monitoring the ice cream maker
- As the ice cream maker is churning, take a large spoon and remove any ice cream sticking to the inner walls of the frozen pot. Repeat at least 3 times in the first 20 minutes of churning.
Storing, and serving
- Churn for an additional 5 minutes for a firmer texture, then transfer immediately to a chilled air-tight container.
- Freeze the ice cream for at least 4-6 hours before serving. Take out the ice cream 5 mins before serving, then, Dig In!!
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