Raspberry Ice Cream
By Addie
When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." (TASTE OF HOME)
MY NOTES: I would rather just macerate the raspberries with a little sugar, then swirl them into the ice cream toward the ending of the freezing process in my ice cream maker. I don't like the looks of an all red ice cream - ugh! In a small bowl, gently combine raspberries with 1 teaspoon lemon juice and 3/4 cup sugar. Let stand for 2 hours, stirring occasionally. Mash raspberry mixture slightly; stir into custard.
Ingredients
- 2 cups fresh or frozen raspberries
- 2 cups heavy whipping cream
- 1 cup half-and-half cream
- 1 cup sugar
- 2 teaspoons vanilla extract
Preparation
Step 1
Place the raspberries in a blender; cover and process on medium-high speed until chopped; set aside. In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Remove from the heat. Stir in whipping cream and vanilla. Fold in raspberries. Refrigerate until chilled.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1-1/2 quarts.
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REVIEWS:
Super easy to make and delicious. The whole family loved it!
Delicious! I think I'd add a few more raspberries next time (maybe half a cup) but, other than that, wouldn't change a thing. Goes together quickly and easily too.
I loved this recipe! (I made it more diabetic friendly with half the sugar replaced with Splenda.)
I had too many raspberries in my Mother-in-law's freezer so I made this recipe. She can't have seeds of any kind, so I removed the seeds first (about 1 hour).
With the amount I de-seeded, I was able to make a second batch. This time I reduced the sugar and again used 50% splenda and 50% sugar ( about 5/8th of a cup in total) and eliminated the whipping cream and used only 1/2 and 1/2 cream. It was delicous. I will use this for other berries as well. Strawberries, blueberries, huckleberries and maybe even cranberries. Should adapt very well.