Gelupo’s raspberry ice cream recipe

Oh, WOW! Raspberry. It has to be in the top three sorbets. There is something so intense and indulgent about it.

raspberry ice cream
Steven Joyce

MAKES ABOUT 1 LITRE OR 15 SCOOPS

125g granulated or caster sugar
Stabiliser: 1 level tsp locust bean gum powder or 2 tbsp starch (arrowroot or cornflour)
225ml water
50g glucose syrup (liquid glucose) or light runny honey
600g fresh or frozen raspberries
30g caster sugar

  1. In a small bowl, stir the sugar and stabiliser powder together thoroughly.
  2. Put the water and the glucose or runny honey in a saucepan. Heat gently to bring just to the boil. Pour the contents of the bowl into the saucepan in a steady stream, stirring all the while with a whisk. Bring back to just boiling, then remove from the heat. Leave the syrup to cool until tepid before using. (It will keep for up to a week in the fridge.)
  3. Blend together the raspberries, sugar and sorbet syrup. Strain all or part of the mixture through a sieve into a bowl to remove the seeds – I like to strain most of it, to leave a few seeds to remind me of the raw fruit, but not so many as to annoy. (Discard the contents of the sieve.)
  4. Transfer the mixture to your ice-cream machine and churn until fully firm. Before serving, put the raspberry gelato in the freezer for half an hour or so to firm up. If it has been stored in the freezer longer and is too firm, allow it to soften in the fridge until scoopable.

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Gelupo Gelato


Our recipes are from Gelupo Gelato by Jacob Kenedy, published by Bloomsbury, price £14.99. To order a copy for £13.19 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.