Raspberry Ice Cream
A refreshing and creamy ice cream infused with fresh raspberries, perfect for any occasion.
Equipment
- Blender
- Mixing Bowl
- Ice Cream Maker
- Airtight Container
Ingredients
- 2 cups fresh or frozen raspberries partially thawed
- 1 cup sugar
- 2 cups heavy whipping cream
- 1 cup half-and-half cream
- 2 tsp. vanilla extract
Instructions
- In a blender, pulse the raspberries until chopped but still maintaining some texture.
- In a large mixing bowl, combine the chopped raspberries and sugar, stirring until the sugar dissolves.
- Add heavy whipping cream, half-and-half, and vanilla extract to the raspberry mixture. Blend until smooth.
- Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, about 20-30 minutes.
- Transfer to an airtight container, leaving space for expansion, and freeze for at least 2-4 hours until firm.
- Scoop and serve your homemade raspberry ice cream, garnished with fresh raspberries if desired.
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Notes
Store in an airtight container in the freezer for up to two weeks for best quality.