Raspberry Ice Cream
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 5 cups fresh raspberries or 5 cups frozen raspberries
- 2 tablespoons water
- 6 tablespoons sugar
- 1 1⁄4 cups whipping cream
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
-
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.
-
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! :-)
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.