Red, White, and Blue Ice Cream

By Diana Rattray

Updated 04/21/18

Red White and Blue Ice Cream With Raspberry and Blueberry Jam
Diana Rattray
Ratings (6)
  • Total: 30 mins
  • Prep: 20 mins
  • Cook: 10 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
402 Calories
28g Fat
27g Carbs
11g Protein
(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.