Every once in a while, you realize there are some things in life that truly are completely dreamy, yet require so little effort. This homemade raspberry ice cream is one of those things.
It starts out with the same base ingredients as this Fresh Mint Chocolate Chip recipe I posted last year:
1 pint heavy whipping cream
1 cup milk (whole is recommended, but many times I just use 2%)
3/4 cup granulated sugar
1 tsp vanilla
And for this version…raspberries, 2/3 of a cup. I have used frozen raspberries each time, but I’m sure fresh will work as well.
The must-have element in this process is the ice cream maker. If you have a favorite, adapt the recipe to work with yours, but the one I love is this Cuisinart version. It is so easy to use and the ice cream always turns out amazing. It works with a freezer bowl, so there’s no need for ice! And definitely no hand-cranking involved.
To make the ice cream, you pre-freeze the insulated bowl, then mix the base ingredients together in another bowl until the sugar is dissolved, then place the base mixture in the fridge for at least an hour, or even overnight.
Meanwhile, if you’re using frozen raspberries, let them thaw at room temperature while the base is in the fridge. This is an important step. The raspberries should be soft and juicy to blend well into the ice cream.
When you’re ready to make it, just pour the cream base into the bowl with the paddle and turn it on! In about 15 to 20 minutes, the ice cream will be thick and creamy. At this point, you’re ready to add the juicy berries.
Strain the berries if you don’t want the ice cream to be completely pink, or add the juice in as well if you prefer a stronger flavor.
Serve it soft straight from the machine, or re-freeze it in the bowl for a traditional hand-scooped texture.
Either way, I think you’ll find that it’s so easy to fall in love. Enjoy!
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