Raspberry Ice Cream
There are a couple of things around the house that I look forward to every year, and that is planting a vegetable and herb garden, and picking fresh raspberries. When we moved into our house over ten years ago, I never thought of the bushes on one side of my deck. Then came late spring and early summer when berries began to appear. I thought you have to be kidding me! Literally we would go out every day and pick a large bowl of fresh raspberries. It was the best, and still is to this day.
So with the recent purchase of an ice cream maker, I thought what a great way to get more raspberries into the house, and make more attempts at getting my boys to eat them (Yes, they refuse to eat the raspberries!).
- 1 cup of cold milk
- 3/4 cup of sugar
- 2 cups of heavy cream
- 3 cups of fresh raspberries, blended
Begin by freezing the ice cream bowl, as it is very important that it is completely frozen. Begin by adding the milk and sugar to a mixing bowl, and mix with a whisk until all of the sugar dissolves. Add in the heavy cream. Assemble your ice cream maker, and turn it on, adding in your mixture. About 20 minutes into the mixing, add in the blended raspberries, and let it spin another 5-1o minutes.
Remove the bowl and place back in the freezer for another hour or two, to let it harden just a bit. Serve with some fresh mint and enjoy the freshness of the ice cream.