Raspberry Ice Cream

"Lovely simple and easy ice cream. You can also use other berries."
 
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Ready In:
20mins
Ingredients:
4
Serves:
4-6
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ingredients

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directions

  • Put berries into pan and add water and sugar.
  • Cover and simmer 5 minutes until just soft (10 minutes for frozen).
  • Puree fruit.
  • Cool and chill.
  • Churn puree in ice cream machine until thick (10-15 minutes).
  • Gradually pour in cream.
  • Don't be tempted to mix together first. It will change the texture.
  • Continue to churn until firm.
  • Freeze for firmer texture if desired.
  • Can also add a swirl of slightly heated raspberry jam before freezing in freezer.

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Reviews

  1. Delicious raspberry-ness despite the fact that I probably only had 3 cups of berries. I added 1/4 cup finely chopped semi-sweet chocolate chips. This was a nice foil to the slightly tart ice cream. The texture truly was silky-creamy-velvety-smooth following Lady's instruction to freeze the fruit puree before adding the cream. Leftovers in the freezer had an icier texture.
     
  2. Strain the seeds. Added chopped semi-sweet chocolate chips. There was none left from the dinner party to put away!
     
  3. Not too sweet and even a bit tart but delicious. I would reccomend straining out the seeds though....
     
  4. Awsome recipe! I used frozen raspberries and when they were just soft enough on the stove top I used my Braun stick blender to pureee them. After I pureed them I then put the puree thru a seive and used a spatula to push it thru. This way there were no seeds in the ice cream. Yes it's an extra step that is optional but it made for a nice smooth ice cream with a wonderful taste! Definatly a keeper that was very easy to make. Thanks for sharing! :-)
     
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RECIPE SUBMITTED BY

I am an architecture student who dabbles in art and history. I have far too many hobbies for my own good and a less than hectic lifestlye.
 
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