Raspberry Ice Cream
Recipe information
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Cooking:
10 min.
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Servings per container:
-
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Source:

Ingredients for - Raspberry Ice Cream

1. 2 cups fresh or frozen raspberries, partially thawed -
2. 1 cup sugar -
3. 2 cups heavy whipping cream -
4. 1 cup half-and-half cream -
5. 2 teaspoons vanilla extract -

How to cook deliciously - Raspberry Ice Cream

1. Stage

Place the raspberries in a blender. Cover the blender with the lid and pulse the raspberries until they’re chopped.

2. Stage

Pour the raspberries into a large bowl. Stir in the sugar until it's dissolved, then stir in the heavy whipping cream, half-and-half and vanilla extract until blended.

3. Stage

Pour the ice cream base into the cylinder of the ice cream maker, then freeze it according to the manufacturer’s directions. Editor’s Tip: If you’re in the market for a new ice cream maker, check out our list of the best ice cream makers for your home, as tested and reviewed by our Test Kitchen experts.

4. Stage

Transfer the raspberry ice cream to freezer containers, allowing space at the top for expansion. At this point, the ice cream is at a soft-serve consistency and needs to freeze a bit more to reach ice cream consistency. Freeze the ice cream until it’s firm, two to four hours. Editor’s Tip: Once you start churning ice cream at home, you’ll want all the fun ice cream accessories to go with it. From the best ice cream storage tubs and scoops to fun ice cream sandwich molds and waffle cone makers, there are tons of gizmos and gadgets to enhance the experience.