Raspberry Ice Cream

Name: Raspberry Ice Cream
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters half-and-half cream; 473 milliliters heavy whipping cream; 473 milliliters fresh or frozen raspberries; 237 milliliters sugar; 2 teaspoons vanilla extract

Raspberry Ice Cream is a gluten free and vegetarian dessert. This recipe makes 12 servings with 240 calories, 2g of protein, and 17g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. It is perfect for Summer. From preparation to the plate, this recipe takes approximately 35 minutes. If you have half-and-half cream, heavy whipping cream, vanillan extract, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Raspberries

Sugar

Milk

Equipment you will use

Sauce Pan

Blender

Remove from the heat. Stir in whipping cream and vanilla. Fold in raspberries. Refrigerate until chilled.

Ingredients you will need

Whipping Cream

Raspberries

Vanilla

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.

Ingredients you will need

Ice Cream