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Raspberry Ice Cream Recipe

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"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."

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Raspberry Ice Cream Recipe

Prep: 15 min. + chilling Process: 20 min./batch+ freezing

Yield: 12 Servings

15 20 35

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

Directions

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.

Originally published as Raspberry Ice Cream in Quick Cooking July/August 1998, p60

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Raspberry Ice Cream

Raspberry Ice Cream

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Reviewed on May. 30, 2013 by DViola

Really easy to make and really good. Great for the summer heat.

Reviewed on Jun. 29, 2012 by smstillinger

Super easy to make and delicious. The whole family loved it!

Reviewed on Jun. 06, 2011 by Seminoles

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.

Reviewed on Jul. 29, 2009 by fastquilter56

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.

fastquilter56