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“NOTES: The purpose of this recipe is to capture the essence of the fresh raspberries in the ice cream. I modified this recipe from an original Ben & Jerry's recipe (b&j called for 1 1/2 cups sugar--too sweet for my taste and would dilute the raspberry flavor; also they used 2 whole eggs instead of 3 egg whites. I find egg whites are better in that they add a creamy thick texture without imparting an eggy taste to the ice cream as egg yolks do)”
1hr 15mins
1 quart

Ingredients Nutrition


  1. mix raspberries with 1/3 cup sugar and lemon juice.
  2. refrigerate raspberry mix for 2 hrs, stirring every 1/2 hour.
  3. beat egg whites until light and frothy.
  4. mix rest of sugar into egg whites.
  5. mix in cream and milk to egg white mix.
  6. mash raspberry mix and strain liquid into cream/egg mix.
  7. either discard raspberry pulp and seeds or add to mix for added texture and taste (I recommend adding).
  8. refrigerate mix overnight or add immediately to ice cream maker.
  9. follow ice cream maker's instructions.

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