Raspberry Ice Cream

Carlene Thomas RDN
Carlene Thomas RDN
December 7, 2021
With the Anova Precision Oven’s sous vide mode, making the base to homemade ice cream is foolproof every time. After whisking the custard ingredients together, you’ll simply use a probe to gauge doneness, add fruit, and then use an ice cream machine to churn. To use pieces of fruit for color and textural interest, soak them in a complementary alcohol to keep them chewy, not frozen rock-solid. For additional color, you can use a vegetable-based natural food coloring before chilling to churn. Note: The time involved in this recipe is mostly passive, waiting for things to chill and for the ice cream to freeze. And of course, don’t forget to freeze your ice cream maker’s canister ahead of time!
Prep Time
Cook Time
Raspberry Ice Cream
For the Custard
½ cup
granulated sugar
6 large
egg yolks
2 cups
heavy cream, divided
¾ cup
whole milk
⅛ tsp
almond extract
Pinch kosher salt
For the Mix-Ins
1 lb
fresh raspberries, divided
⅔ cup
granulated sugar
1 Tbsp
fresh orange juice
3 Tbsp
orange liqueur
Natural red food coloring (optional)

1. Preheat the Oven

Sous Vide Mode: On
Steam: 100%
Temp: 175°F
Heat: Rear

2. Mix the Custard Base

In a medium bowl, whisk together the sugar and egg yolks until smooth. Transfer to a large oven-safe baking dish with a lid. Whisk in 1 cup of the heavy cream, along with the milk, almond extract, and salt.
Mix the Custard Base

3. Cook

Cover the container and use the lid to hold the probe in place in the custard. Take care that the probe does not touch the bottom of the baking dish. Transfer to the oven and cook until the probe reaches its target temperature, about 30 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 175°F
Heat: Rear
170°F Probe Target

4. Assemble Mix-Ins

Meanwhile, combine 12 ounces of the raspberries with the sugar and orange juice in an immersion blender cup. Blend until smooth. Refrigerate while the ice cream base cooks.
Assemble Mix-Ins

5. Soak Raspberries

In a medium bowl, combine the remaining 4 ounces raspberries with the orange liqueur. Refrigerate with the purée.
Soak Raspberries

6. Whisk and Chill

Remove the custard base from the oven. Whisk in the remaining cup of heavy cream. Let sit on the counter until cooled to room temperature. Transfer to the refrigerator and chill until it reaches 40°F (4°C).
Whisk and Chill

7. Add Purée

Once chilled, whisk in the raspberry purée, along with the food coloring, if desired.
Add Purée

8. Churn and Serve

Churn the cold base in an ice cream machine according to the manufacturer’s directions. Once the ice cream is almost finished churning, drain the soaked raspberries and add to the machine. Churn until combined. Transfer to a storage container and freeze until scoopable, at least 5 hours, before serving.
Churn and Serve
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