Raspberry Ice Cream

Prep Time: 45 minutes
Cook Time: 10 minutes
Servings: 4

Crystallized edible flowers, such as pansies and rose petals, or small fruits, such as grapes and berries, make lovely garnishes for ice cream. To make enough garnishes for 6 to 8 servings, lightly beat a large egg white and have 1 1/2 cups superfine (caster) sugar on hand. Dip the flowers or fruit in the egg white or brush it on with a small pastry brush. Let the excess run off and generously dust with the sugar. Set on racks to dry for at least 6 hours or up to overnight. Note that these garnishes contain uncooked egg whites.


  • 1 cup milk
  • 1 cup heavy cream
  • 3 egg yolks
  • 3/4 cup sugar
  • 2 cups fresh or partially thawed frozen raspberries
  • Crystallized flowers or fruits for garnish (see note above)


In a heavy 2-quart saucepan over medium heat, combine the milk and 1/2 cup of the cream. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, 1/2 cup of the sugar and the remaining 1/2 cup cream. Whisk until the mixture is smooth and the sugar begins to dissolve.

Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan. Set over medium heat and cook, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water. Stir occasionally until the custard is cool.

Put the raspberries and the remaining 1/4 cup sugar in a food processor fitted with a metal blade and process until smooth. Strain the berries through a fine-mesh sieve into a clean bowl, gently pushing on the berries with the back of a spoon. Discard the raspberry pulp and seeds. Add the raspberry juice to the custard and stir to combine. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Garnish each serving with crystallized flowers or fruits. Makes about 1 quart.

Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).