Raspberry Gelato

raspberry gelato in container

Finally! Raspberry Gelato! J has been asking me for ages to make a raspberry gelato. After I couldn’t find any for ages, I made a Blackberry Lime Gelato to see if this would satisfy, but apparently, while being SO delicious, it just wasn’t the same. 

I have not for the life of me been able to find frozen raspberries. I found fresh (too pricey), I found mixed berries (didn’t work), and I found all of the other frozen fruit I could ever dream of… but no raspberries.

Finally found some. Finally made it. Rejoice! This gelato was delicious, tart yet creamy, and everything you could want in a raspberry gelato. Yum!

J was happy- and has asked for me to make more for my next batch, but I think I’ll be going back to making packed ice creams full of fun ingredients. I’m thinking s’mores? or birthday cake cookie dough? 

We will just have to wait and see!

Raspberry Gelato

Print Recipe
Serves: 8 Cooking Time: 10


  • 1 cup raspberry purée*
  • 1 cup heavy cream
  • 1 cup milk
  • 3/4 cup sugar
  • 6 egg yolks
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract



To make the ice cream base, combine the raspberry purée, cream, milk, and sugar together in a small pot over medium heat. Bring to a gentle simmer.


Whisk together the egg yolks and cornstarch together in a mixing bowl. Slowly add in the hot milk to temper the egg yolks while whisking constantly.


Add the mixture back into the pot and cook, stirring over medium heat until it almost comes to a boil. Remove from heat, and strain into another bowl.


Set over an ice bath to cool. Mixture should be cold to touch before churning.


Once the base is cold (this may take a few hours or you can place in fridge overnight), churn according to your ice cream makers instructions.


Place in a container and freeze for 2-4 hours until the desired consistency is reached.


If you can't find raspberry purée, thaw 1 600g bag of frozen raspberries (overnight in the fridge, or in a pot on the stove), and then sieve through a fine mesh strainer to remove the seeds. Use a spatula to smush the berries and get as much purée as possible out! You should get about 1 cup.

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