Raspberry Ice Cream
Tart yet creamy, raspberry ice cream is a refreshing perfect for hot summer days! Make sure to make it with fresh in-season fruit, as it makes such a difference!
Ingredients
- 2 cups fresh or frozen raspberries, partially thawed
- 1 cup whole milk
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- Place raspberries in a blender and pulse until chopped, but not puree.
- Transfer to a large bowl, then stir in the sugar.
- Stir in the rest of the ingredients
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
*Cuisinart users:
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
Nutrition
Serving: 1gCalories: 267kcalCarbohydrates: 25gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 23mgPotassium: 119mgFiber: 2gSugar: 24gVitamin A: 747IUVitamin C: 7mgCalcium: 68mgIron: 0.2mg
Tried this recipe?Let us know how it was!