Raspberry Ice Cream Base

A dense, ultra-creamy scoop-shop-style raspberry ice cream with surprisingly bold berry flavor; bright, tart, and unmistakably summer, with a balanced sugar blend that keeps the texture soft and scoopable even in a home freezer.

1. In a medium bowl, whisk together all dry ingredients: skim milk powder, sugar, dextrose, allulose, salt, soy lecithin, tapioca starch, and xanthan gum until completely uniform.
2. Pour the whole milk into a blender.
3. With the blender running on low speed, slowly add the dry mixture to prevent clumping.
4. Blend on low for 2–3 minutes, until completely smooth and the stabilizers are fully hydrated.
5. Add the raspberries and blend for about 1 minute, until evenly incorporated.
6. Add the heavy cream and blend just until combined.
7. Transfer the base to the refrigerator and chill for at least 4 hours, preferably overnight.
8. Before churning, give the chilled base a few quick pulses in the blender, then churn immediately in a fully pre-chilled ice cream machine.

Recommended For Stronger Raspberry Flavor:

• Combine the raspberries with:

  • 15–20 g sugar
  • a small pinch of salt
  • 5 g (about 1 tsp) lemon juice

• Let the mixture macerate for 20–30 minutes, stirring once or twice as the berries release their juices.

• Transfer to a small saucepan and cook over medium heat until bubbling.

• Simmer gently until reduced by about half and noticeably thickened, about 8–12 minutes.

• Chill completely before adding in Step 5.