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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert, reports Diana Leskauskas of Chatham, New Jersey. It's super in the summertime...and a treat throughout the year made with frozen raspberries. Ingredients:
2 cups fresh or frozen raspberries |
2 cups heavy whipping cream |
1 cup half-and-half cream |
1 cup sugar |
2 teaspoons vanilla extract |
Directions:
1. Place the raspberries in a blender; cover and process on medium-high speed until chopped; set aside. In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Remove from the heat. Stir in whipping cream and vanilla. Fold in raspberries. Refrigerate until chilled.
2. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1-1/2 quarts.
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