I sure didn’t do much cooking or baking last week while the kids were out of school, but one thing I did make was Raspberry Ice Cream. We ate out of our freezer all week long, basically. Quite often I will make two of something and freeze one for an easy meal later, so I had a pretty good stash. Anyways, while I was digging through our freezer I ran across a forgotten bag of frozen raspberries. I also just happened to have some whole milk on hand that needed to be used up, as well as some whipping cream. These are not ordinarily items one would find in our refrigerator, mind you. I had purchased them with grand hopes of some spectacular recipe to try and then … life happened. Sound familiar?
So, I googled raspberry ice cream and found this marvelous recipe. It was posted on allrecipes.com by Diana Leskauskas. It is definitely not health-conscious, so perhaps you can enjoy it in moderation. I must say this is some of the best ice cream I HAVE EVER HAD. TRULY! It’s unbelievably, amazingly good.
Raspberry Ice Cream (from Diana Leskauskas)
2 cups raspberries (frozen or fresh)
1 cup half and half (I used whole milk)
2 cups heavy whipping cream
1 cup sugar
2 teaspoons vanilla extract
Puree raspberries in blender. Combine remaining ingredients in ice cream cylinder and add raspberries. Stir until sugar is dissolved. Then follow the instructions for your specific ice cream maker.We have a Cuisinart Ice Cream Maker that my husband gave me one year for my birthday and it is so fun to use for making fresh ice cream. We really should use it more often than we do. But then again, maybe it’s better for our health that we don’t. After combining all the ingredients and turning on the machine, it took about 30 minutes from start to finish. I scooped it all out (there was A LOT) put it in the freezer, and then my children inhaled it. We do, thankfully, have some remaining.
This ice cream is bursting with flavor and the consistency is perfectly smooth and creamy. Pure deliciousness!