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Raspberry Hand-Churned Ice Cream

Tim Graham of Twain Chicago

Chef demonstration

Yields 1 gallon


  • 4½ cups raspberry puree*
  • 2¼ cup heavy cream
  • 2¼ cup milk
  • 2 cups sugar
  • 2 eggs
  • 2 egg yolks
  • ½ teaspoon salt
  • 1 tablespoon lemon juice


Combine all ingredients. With a hand blender or stand blender, blend until ingredients are homogenized and mixture is smooth.** Chill in in the freezer for 1 hour.

Hand-churn or churn in an ice cream machine until soft serve texture is reached. Place
in a container and freeze until firm, approximately 4-6 hours.

*To make your own fruit puree, blend fresh or frozen (thaw first) fruit until smooth. Pass through a fine-mesh strainer to remove seeds. Proceed with recipe.

** If you desire a thicker ice cream, cook this mixture slowly on low to medium heat while stirring until the mixture reaches 82 degrees Celsius. Remove from heat and quickly cool the mixture over an ice bath.

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