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Food photography by Renée Comet, styled by Lisa Cherkasky.Raspberries were a favorite among eighteenth-century Virginians, particularly in desserts. As the witty and socially prominent Virginian Anne Blair happily noted in a 1769 letter, “I am going to Dinner, after which we have a dessert of fine Raspberry’s & cream.”

This flavorful dish is based on Mary Randolph’s recipe. She observed that ice cream should be made “very sweet, for much of the sugar [taste] is lost in the operation of freezing.”

This recipe is a modern adaptation of the 18th-century original. It was created by culinary historian Nancy Carter Crump for the book Dining with the Washingtons.



  • 3 to 4 cups fresh or frozen raspberries
  • 1 1/4 cups sugar, plus more as needed
  • 1 recipe Boiled Custard, chilled


  1. Press the raspberries through a sieve to remove the seeds. (If using frozen berries, thaw them first, and then press them.) Add the sugar, and stir to dissolve. Stir in the custard. Cover and set aside in the refrigerator to chill for at least 2 hours.
  2. When ready to freeze, stir the raspberry custard and add additional sugar, if desired. Freeze in an ice-cream machine according to the manufacturer's directions.