Raspberry Ice Cream

Name: Raspberry Ice Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: about 1-1/2 quarts.
Ingredients: 2 cups fresh or frozen raspberries, partially thawed; 1 cup sugar; 2 cups heavy whipping cream; 1 cup half-and-half cream; 2 teaspoons vanilla extract

TOTAL TIME: Prep: 10 min. Process: 20 min./batch+ freezing YIELD: about 1-1/2 quarts.

"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

Ingredients

2 cups fresh or frozen raspberries, partially thawed
1 cup sugar
2 cups heavy whipping cream
1 cup half-and-half cream
2 teaspoons vanilla extract

Directions

1. Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
2. Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Nutrition Facts

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