, I created this simple, easy, but ever so delicious recipe that spins off from the one found in the standard Cuisinart recipe booklet
. Here are the ingredients you will need: 1 cup whole milk
¾ cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1/2 bag (6 oz) frozen raspberries
1. In a medium bowl, use a hand mixer on low speed or
whisk to combine the milk, sugar and salt until the sugar
is dissolved. Stir in the heavy cream and vanilla. Cover
and refrigerate 1 to 2 hours, or overnight.
2. Turn on ice cream maker (I used a Cuisinart
but any brand will do) pour mixture into frozen bowl and let mix until thickened, about 15-20 minutes. While the cream mixture is thickening, drop in desired amount of raspberries (I used about 6 oz.) After 15-20 minutes, you will have a very soft raspberry ice cream. If a harder texture is desired, put the ice cream into the freezer for about 2 hours.*Note* If you would like to make a patriotic red-white-and-blue ice cream great for 4th of July weekend, simply toss in some blueberries while you are putting the raspberries in.
Enjoy! :)
