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Raspberry Ice Cream



8 portion(s)

  • 300 g raspberries, fresh or frozen; if frozen, thawed
  • 330 g sugar
  • 45 g lemon juice
  • 2 eggs, large
  • 1/2 litre heavy cream
  • 1/4 litre whole milk
  • 25 g vodka

Recipe's preparation

  1. In a small bowl toss together the raspberries, 165 g sugar, and the lemon juice. Cover and refrigerate for 2 hours, stirring every 30 minutes.

  2. Add eggs to the TM bowl and whip for 90 seconds, speed 4, until light and fluffy.

  3. Continue whipping the eggs on speed 4 and slowly add the remaining sugar through the opening of the TM lid. 

  4. With the blades still turning at speed 4, slowly add the cream and milk.

  5. Heat the mixture for 8 minutes, 80 degrees, speed 3.

  6. Add the raspberry mixture to the custard base. 

  7. Add the vodka to the small bowl that contained the rasperries. Swirl the vodka around the sides of the bowl to collect the raspberry juice, then add it to the other ingredients.

  8. Blend mixture 90 seconds, speed 4.

  9. Transfer to a freezer-safe bowl, cover, and freeze.



The vodka, which amounts to less than a single shot or "nip," is not essential but it allows for easier scooping directly from the freezer. Substitute your favorite flavored brandy, such as Kirsch, reducing the quantity to 20 g.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Paula K wrote:...

    Submitted by JSB on 5. January 2017 - 04:25.

    Paula K wrote:

    Can you make this ICECREAM with less sugar as that seems like a lot of sugar. Many thanks

    Sorry for the delay in responding Paula. My personal rule is to always follow the recipe the first time; however, yes, of course you can cut back on the sugar from the start. Just keep in mind that you have a good amount of lemon juice to compensate for. If you do reduce the sugar, continue to use the full amount with the berries in the first step, reducing the added sugar later.

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  • Can you make this ICECREAM

    Submitted by Paula K on 12. November 2016 - 13:22.

    Can you make this ICECREAM with less sugar as that seems like a lot of sugar. Many thanks

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  • Absolutely loved this. Thanks

    Submitted by bjajun on 30. October 2016 - 21:05.

    Absolutely loved this. Thanks for sharing!

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