LIVE
Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

After finding wild raspberries, I wanted to make a dessert that hubby would be able to eat. He cannot have seeds and I had some heavy cream to use so it wouldn't go bad. Playing around with the ingredients I had on hand led to this incredible ice cream.

Gallery

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
9 hrs 15 mins
total:
9 hrs 35 mins
Servings:
12
Yield:
1 1/2 quarts
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes.

    Advertisement
  • Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.

  • Combine remaining 3/4 cup sugar, heavy cream, and milk in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste. Pour into a bowl and refrigerate until cool, about 1 hour.

  • Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in the raspberry mixture. Freeze until firm, 8 hours to overnight.

Nutrition Facts

265 calories; protein 2.4g; carbohydrates 30.7g; fat 15.6g; cholesterol 56.8mg; sodium 27.6mg. Full Nutrition
Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0