Choose a homemade raspberry ice cream recipe from Grandma's favorites and make all-natural homemade ice cream featuring the delicious taste of freshly ripened raspberries.
Alternatively, if raspberries aren't in season, you can simply substitute your favorite raspberry preserves, and your ice cream will still turn out delicious.
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 color; 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 above.
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 pound 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, un-sugared, 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 our family farm, we would pick the wild raspberries that grew along the fence rows. They were smaller than the tame berries, but what they lacked in size, they made up in natural flavor.
My wife and I still find raspberry canes growing along the rail fence behind our home, and each year we eagerly await the raspberries ripening. They taste awesome in homemade ice cream.
Why not take a leisurely late summer's drive along country roads and look for wild raspberry canes? The wild raspberries make a great ice cream topping too.
Have fun experimenting with a homemade raspberry ice cream recipe from Grandma's recipe box.