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 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.