Ice Cream

Lemon Raspberry Ice Cream

Lemon is probably my favourite flavour. I know that’s a bold statement but what can I say, I’m a sucker for the pucker. This week’s scoop came at the suggestion of Scoop photographer Emma while wandering the grocery store. “What about something like raspberry lemon,” she innocently mused. I thought it was the most brilliant idea she’s ever had. This is definitely my favourite flavour that I’ve done so far. It’s sour and sweet and fresh and creamy all at the same time. How is that even possible?

If you want the lemon ice cream to have a bright yellow colour that will contrast really beautifully with the pinky red raspberries you can go ahead and add a little food colouring. My eggs just happened to have SUPER dark orange yolks so mine looks yellow just by happenstance.


Lemon Raspberry Ice Cream
For the raspberries
  1. 1 pint fresh or frozen raspberries
  2. ¼ cup white sugar
  3. 2 tbs water
For the ice cream
  1. 1.75 cups of heavy cream
  2. .25 cups of milk
  3. 1/4 cup + 2 Tbs white sugar
  4. 2 large egg yolks
  5. zest and juice of half of a large lemon
For the raspberries
  1. Combine all ingredients (raspberries, white sugar, and water) in a heavy-bottomed pot and simmer on medium heat for about 20 minutes stirring occasionally
  2. Remove from the heat and use a fork to mash up the raspberries and hot syrup so it forms a chunky sauce
  3. Put in the fridge to cool
For the ice cream
  1. 1) Whisk the egg yolks in a bowl and set aside.
  2. 2) Combine the heavy cream, .5 cups of milk, lemon zest and the white sugar in a heavy bottom pan and heat on medium, stirring occasionally, until the mixture is hot but not simmering or boiling. This should take about 5 minutes.
  3. 3) Take a cup of the hot cream mixture and drizzle it slowly into the egg yolks while whisking. Make sure you combine slowly or else you might end up with scrambled eggs!
  4. 4) When the yolk and cream mixture is thoroughly combined, drizzle it slowly into the rest of the hot cream while whisking.
  5. 5) Continue to heat on medium, stirring constantly with a spoon, for about 5 minutes or until the mixture has thickened and coats the back of the spoon.
  6. 6) Remove from heat and allow to cool slightly
  7. 7) Add the lemon juice
  8. 8) Pour into a storage container of your choice, placing plastic wrap along the surface of the ice cream base to prevent a skin from forming. Chill in the fridge until COMPLETELY cold, overnight is best.
  9. 9) Churn according to your ice cream maker's directions. Remove and swirl in the raspberries, I did it in two layers as I scooped the ice cream into my storage container. Enjoy immediately for a soft-serve ice cream or return to your storage container and freeze for a harder more store-bought consistency!
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