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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 24 |
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A terrific way to use up the bounty of summer berries-any time of year. We press our raspberries and freeze the juice in quart jars. This would also be lovely for blackberries. For strawberries, I recommend just smashing the berries until you have just the right size of chunks. This recipe is for a large ice-cream machine, but it's easy to pare down for a smaller machine. Ingredients:
4 cups raspberry juice (or equivalent) |
4 cups whipping cream (un-whipped) |
2 cups milk |
2 cups sugar |
2 teaspoons vanilla |
Directions:
1. (This can all be done in the ice-cream canister for convenience.)
2. Stir the sugar into the milk until crystals dissolve.
3. Pour in all other ingredients and mix according to manufacturer's instructions.
4. This can be served immediately as the soft-serve that most machines produce, or you can freeze it further in your freezer if you prefer a firm icecream. Enjoy!
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