The old fashioned raspberry ice cream recipes on this page all make great tasting homemade ice creams featuring the delicious taste of fresh raspberries. Or, if raspberries aren't in season, you can substitute raspberry preserves.
The Complete Confectioner, Pastry Cook, and Baker (1864)
One quart of raspberries, one quart of cream, three-quarters of a pound or a pound of sugar, a few ripe currants and gooseberries, or currants and ripe cherries may be added, instead of all raspberries, which is much approved by some, and the juice of two lemons; mash the fruit, and pass it through a sieve to take out the skins and seeds; mix it with the other articles; add a little prepared cochineal (red food coloring) to heighten the colour; put it in the pot and freeze.
One pound of jam, one quart of cream, about six ounces of sugar or syrup, to palate, and the juice of two lemons. Mix as before.
Aunt Babette's Cook Book (1889)
Take three pints of rich cream, one quart of berries and one pound of pulverized sugar. Mash the berries to a pulp, strain through a sieve, mix with the sugar and cream, and freeze in ice cream freezer.
Practical Housewifery (1874)
1 quart ripe sweet berries. 1 lb sugar. 1 quart fresh cream. Scatter half the sugar over the berries and let them stand three hours. Press and mash them, and strain them through a thin muslin bag. Add the rest of the sugar, and when dissolved, beat in the cream little by little.
Freeze rapidly, opening the freezer, if it is not a patent one, several times to beat and stir.
Or, you may have a pint of whole berries, unsugared, ready to stir in when the cream is frozen to the consistency of stiff mush. In this case, add a cup more sugar to the quart of crushed berries.
When I was a youngster growing up on the family farm, we would pick the
wild raspberries that grew along the fence rows. They were a bit smaller
than tame berries, but what they lacked in size, they made up in
flavor. And they tasted awesome in homemade ice cream. My wife and I still find them
growing near our home, and each year we eagerly await their ripening.
I hope you enjoy experimenting with these old fashioned raspberry ice cream recipes from Grandma's collection. Take a late summer's drive along country roads and look for wild raspberry canes. The wild raspberry flavor goes well in homemade ice cream, and the raspberries make a perfect dessert topping too.