Ingredients
Scale
- 12 ounces (340 grams) fresh or frozen raspberries no need to defrost
- 3/4 cup (150 grams) granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups (473 ml) heavy cream, divided
- 1/2 cup (100 grams) granulated sugar
- 4 (72 grams) large egg yolks
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) whole milk cashew or oat milk also work great
Instructions
- Chill a small plate in the freezer before starting.
- Combine raspberries, sugar, and lemon juice in a saucepan over medium-high heat.
- Stir frequently until boiling, then reduce heat to maintain a full boil for 8-10 minutes until thickened.
- To test doneness, drop a spoonful of the mixture onto the cold plate; it should wrinkle when pushed if ready.
- Stir in vanilla extract once thickened.
- Remove from heat and cool it on a wire rack while preparing the ice cream base.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using fresh raspberries will yield a more vibrant flavor.
The preserves can be made in advance and stored in the refrigerator for up to a week.
Ideal for warm days, serve alongside cake or enjoy on its own.
- Prep Time: 20 minutes
- Cook Time: 1000 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 26g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg