Red, White, and Blue Ice Cream

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/22/19
Red White and Blue Ice Cream With Raspberry and Blueberry Jam
Diana Rattray
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
402 Calories
28g Fat
27g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 402
% Daily Value*
Total Fat 28g 36%
Saturated Fat 16g 81%
Cholesterol 296mg 99%
Sodium 1138mg 49%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Protein 11g
Calcium 116mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This ice cream is the perfect dessert for a Fourth of July cookout! Swirls of vibrant red raspberry sauce and chunky blueberry jam are frozen into a basic homemade vanilla ice cream. Enjoy this fabulous frozen dessert any time of the year!

I made the raspberry sauce with fresh raspberries, but you could use a seedless raspberry jam as well. And if you don't have blueberry jam, use this fresh blueberry sauce (follow the thicker sauce variation). I used a 1-quart machine, but the recipe can be scaled up for a larger capacity machine. Or scale it up and make it in 1-quart batches.

Ingredients

  • 2 cups​ heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar (granulated)
  • 4 large egg yolks
  • 1 large egg (whole)
  • 1 1/2 teaspoons vanilla
  • 1/3 cup blueberry jam (or blueberry sauce)
  • 1/4 cup raspberry jam (or homemade sauce, see tips and variations)

Steps to Make It

  1. In a medium saucepan, whisk together the cream, milk, and granulated sugar. Heat over medium heat, stirring, until the mixture begins to boil.

  2. In a medium bowl beat the egg yolks and whole egg. 

  3. Whisk about 1 cup of the hot milk mixture into the egg mixture and then return yolk mixture to the saucepan, stirring constantly. Continue cooking, stirring, to about 170° F to 180° F, or until the mixture coats the back of a spoon. Strain the custard mixture into a bowl (preferably glass or stainless steel) through a fine mesh sieve.

  4. Cover the bowl and refrigerate for 3 to 4 hours, or until thoroughly chilled.

  5. Freeze the custard mixture in an ice cream maker following the manufacturer's directions until soft-frozen. 

  6. Working quickly, spoon a layer of the soft-frozen mixture into a small pan or 1-quart container. Spoon small amounts of the blueberry jam or sauce and the raspberry jam or sauce over the ice cream (or use a piping bag to distribute the sauce/jam). Repeat the layers until all of the ice cream and sauce or jam has been used. Cut through the layers with a small spatula or the handle of a wooden spoon to swirl slightly. 

  7. Cover and freeze.

Tips and Variations

  • Quick Fresh Raspberry Sauce - In a large saucepan, combine 2 cups of fresh raspberries (about 8 ounces) with 1/2 cup of sugar and 1 teaspoon of fresh lemon juice. Add a pinch of salt and bring the mixture to a boil. Stir and mash the raspberries. Continue cooking, stirring constantly to prevent scorching, until reduced and thickened. Strain through a fine mesh sieve or chinois to remove the seeds. Refrigerate to chill thoroughly before adding to the ice cream.

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