Frozen Raspberry Custard

Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 25 minutes


  • 1 3/4 cup heavy cream
  • 1 3/4 cup whole milk
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 2/3 cup seedless raspberry jam
  • 1 1/2 tsp raspberry extract
  • 1 tsp vanilla extract
  • Red food coloring , about 8 drops (optional)


  1. Combine cream and milk in a medium saucepan, and bring the mixture just to gentle boil over medium heat. Meanwhile, in a mixing bowl, with an electric hand mixer on medium speed, whip together egg yolks and sugar until very smooth and light in color about 1 minute. Once cream mixture has reached a low boil reduce heat to medium low. Measure out 1/2 cup hot cream mixture. 
  2. With the mixer on low speed, slowly pour the 1/2 cup hot cream mixture into egg yolk mixture. Once thoroughly combined, pour egg/cream mixture into saucepan with hot cream/milk mixture and stir to combine. Cook over medium low heat, stirring constantly until mixture coats the back of a wooden spoon, about 3 -4 minutes. Remove from heat, stir in raspberry jam, raspberry extract, vanilla extract and optional food coloring. 
  3. 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 bowl to freezer and freeze mixture 1 hour. Pour lightly frozen mixture into an ice cream maker and process according to manufacturer directions. Pour custard into an airtight container and freeze 1 -2 hours until slightly firm (the frozen custard I'm used to is similar to soft serve but thicker).