Raspberry Ice Cream

By HeatherS

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.