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Raspberry Ice Cream Recipe
Raspberry Ice Cream Recipe photo by Taste of Home

Raspberry Ice Cream Recipe

Read Reviews (4)
5 4
Publisher Photo
"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." —Diana Leskauskas, Chatham, New Jersey
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch+ freezing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch+ freezing
MAKES: 12 servings

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

  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.
  2. 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

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

Reviews for Raspberry Ice Cream(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed May. 30, 2013

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

MY REVIEW
Reviewed Jun. 29, 2012

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

MY REVIEW
Reviewed Jun. 6, 2011

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.

MY REVIEW
Reviewed Jul. 29, 2009

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

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