We made Raspberry Ice Cream, and it was creamy and tasty.
Fresh Raspberry Ice Cream
Ingredients:
- 3 cups fresh, ripe raspberries, washed
- 4 T freshly squeezed lemon juice
- 1 1/2 cups Sugar, divided
- 1 1/2 cups whole milk
- 2 3/4 cups heavy cream
- 1 1/2 tsp. pure vanilla extract
- pink food coloring (optional)
How to Make Raspberry Ice Cream
In a small bowl, combine the raspberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the raspberries to macerate in the juices for 2 hours. Strain the berries, reserving the juices. Mash or puree half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining sugar until the sugar is dissolved, about 2 minutes. Stir in the heavy cream, reserved raspberry juice, mashed raspberries and vanilla. Turn the automatic ice cream machine on; pour the mixture into the freezer bowl and let mix until thickened (about 20-25 minutes)
Five minutes before mixing is completed, add the reserved whole rasperries and let mix in completely. The ice cream will have a soft creamy textures. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.