Wednesday, July 6, 2011

Raspberry Ice Cream

After a month of extremely unusual June weather, summer has finally arrived in Northern California.  Time to get out the ice cream machine! 

We'd picked up some delicious raspberries, so I decided to experiment with raspberry ice cream.  I put the raspberries, some sugar, and a bit of water in a pan and let it simmer for about 5 minutes.


I pushed the raspberries through a fine mesh strainer, then transferred the remaining pulp/seeds to a piece of cheesecloth to squeeze out the last of the pulp and juice.


There should be almost nothing but seeds left when you're done.

I put the raspberry sauce in the fridge to cool, then prepared my ice cream base.  I used half-and-half (instead of cream) and 1% milk (instead of whole milk)- still creamy and delicious, but lower in calories and cheaper.  Double bonus.

I have a Cuisinart ice cream maker and I love it!


The ice cream was absolutely delicious!


Raspberry Ice Cream

                     raspberry sauce:                           ice cream base:
                            1 1/2 c. raspberries                        1 c. milk
                            1/4 c. sugar                                    3/4 c. sugar
                            1/4 c. water                                   2 c. half-and-half
                                                                                  1 t. vanilla

Combine raspberries, 1/4 c. sugar, and water in a pan.  Simmer on low heat for five minutes.  Press raspberries through a fine mesh strainer.  Transfer remaining pulp/seeds to cheesecloth and squeeze to get the last of the juice and pulp.  Chill until cold.

In a large bowl, combine milk and 3/4 c. sugar.  Whisk until sugar is dissolved.  Add half-and-half and vanilla.  Chill until raspberry mixture is cold, then add raspberries to ice cream base.  Pour into ice cream maker, following manufacturer instructions. 

4 comments:

  1. This looks and sounds divine, Cindy! Must. Try. Soon. :)

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  2. Mmmmmmmmm! This looks absolutely yummy! TFS your recipe and photos with us!

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