How To Make Frozen Raspberry Custard
Tart raspberry jam and luscious extract makes this raspberry custard a fruity and delicious frozen sweet treat. It’s ready to freeze in just 25 minutes!
Combine the cream and milk in a medium saucepan, and bring the mixture just to a gentle boil over medium heat.
In a mixing bowl, with an electric hand mixer on medium speed, whip together the egg yolks and sugar for about 1 minute until very smooth and light in color.
Once the cream mixture has reached a low boil, reduce heat to medium-low. Measure out ½ cup of hot cream mixture.
With the mixer on low speed, slowly pour the ½ cup of hot cream mixture into the egg yolk mixture. Once thoroughly combined, pour the egg/cream mixture into the saucepan with hot cream/milk mixture and stir to combine.
Cook over medium-low heat, stirring constantly for about 3 to 4 minutes until the mixture coats the back of a wooden spoon.
Remove from heat, stir in the raspberry jam, raspberry extract, vanilla extract and optional food coloring.
Pour mixture into a bowl, cover with plastic wrap, pressing plastic wrap directly against the surface of the custard to prevent a skin from forming. Cool completely in the refrigerator.
Once completely chilled, transfer the bowl to the freezer and freeze the mixture for 1 hour.
Pour the lightly frozen mixture into an ice cream maker and process according to manufacturer directions.
Pour the custard into an airtight container and freeze for 1 to 2 hours until slightly firm. The frozen custard is similar to soft-serve but thicker.
Serve cold, and enjoy!
- Calories: 665.70kcal
- Fat: 45.43g
- Saturated Fat: 27.20g
- Monounsaturated Fat: 13.51g
- Polyunsaturated Fat: 2.18g
- Carbohydrates: 57.99g
- Fiber: 0.67g
- Sugar: 46.90g
- Protein: 7.73g
- Cholesterol: 291.66mg
- Sodium: 108.89mg
- Calcium: 215.97mg
- Potassium: 277.61mg
- Iron: 0.69mg
- Vitamin A: 525.66µg
- Vitamin C: 5.64mg
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