Best Homemade Raspberry Ice Cream | Gluten-free, 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.
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!!