Raspberry Ice Cream

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(Recipe ID: 258)

Preparation time: 90 minutes; Cook time: 5 to 8 minutes

Source: Chef Joseph Lowery

Around the 4th of July each summer, we begin to harvest baskets of wild raspberries.  We make raspberry everything, although this recipe really does work just fine with frozen raspberries from the market.

Go all out and serve it with a glass of Kir Royale (Cassis and Champagne).


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 3 cups Whole milk
  • 2 3/4 cups Sugar
  • 3/4 teaspoon Salt *
  • 2 cups Half and half cream
  • 1 tablespoon Vanilla powder *
  • 3 3/4 cups Whipping cream
  • 6 cups Raspberry puree, strained
  • 1/4 cup Chambord Liqueur


  1. Scald milk until it bubbles.
  2. Remove from heat and blend in sugar, salt, stir until dissolved.
  3. Stir in half and half cream, vanilla, and whipping cream.
  4. Cover and refridgerate for thirty minutes.
  5. Add fruit puree and blend well.
  6. Pour mixture in the cream can of a six quart ice cream freezer and proceed as directed for your ice cream machine.
  7. Drizzle each seving with Chambord