Raspberry Ice Cream Recipe

Ingredients:

• 2 cups fresh raspberries (or frozen, thawed)
• 1 cup heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, enhances flavor)
• Pinch of salt

Instructions:

1. Prepare the Raspberry Puree:
   
   • In a blender or food processor, blend the raspberries until smooth. If you prefer a smoother texture, you can strain the puree through a fine-mesh sieve to remove the seeds. Set aside.
3. Make the Ice Cream Base:
   
   • In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
5. Combine the Raspberry Puree:
   
   • Stir the raspberry puree into the ice cream base. You can mix it thoroughly for a uniform pink color or leave it a little swirled for a marbled effect.
7. Chill the Mixture:
   
   • Place the mixture in the refrigerator for at least 2 hours to chill. This helps the ice cream freeze better.
9. Churn the Ice Cream:
   
   • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically for 20-25 minutes).
11. Freeze the Ice Cream:
    
    • After churning, transfer the ice cream to a container and smooth the top. Cover with plastic wrap or a lid and freeze for at least 4 hours or overnight for the best texture.
13. Serve and Enjoy:
    
    • Once your ice cream is frozen and set, scoop it into bowls or cones. You can garnish with fresh raspberries for an extra touch!

Tips:

• If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze it. Stir every 30 minutes for the first few hours to prevent large ice crystals from forming.
• For a richer flavor, you can also mix in a little raspberry jam to the base.

Enjoy your homemade raspberry ice cream!