Teresa's Recipes
Raspberry Ice Cream
Indulge in the delightful sensation of our homemade Raspberry Ice Cream, a creamy dessert that is brimming over with the intense sweet-tangy flavor of fresh raspberries. This ice cream is a tribute to the time-honored tradition of homemade desserts, harkening back to a time when ice cream was churned by hand on a warm summer day. Every scoop is a luscious bite of nostalgia, designed to delight your taste buds and evoke memories of simpler times.
Ingredients
- 2 cups Fresh Raspberries
- 1 cup Granulated Sugar
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 1 teaspoon Vanilla Extract
- 1 tablespoon Lemon Juice
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Freeze Time: 4 hours
- Calories: 250
- Fat: 15g
- Carbs: 25g
- Protein: 3g
- Sodium: 100mg
- Sugar: 20g
Instructions
- Purée the fresh raspberries in a blender or food processor until they have a smooth consistency.
- In a large mixing bowl, combine the raspberry purée with the granulated sugar. Stir the mixture until the sugar has completely dissolved.
- Add the heavy cream, whole milk, vanilla extract, and lemon juice to the raspberry mixture. Mix all the ingredients together until they are well combined.
- Transfer the mixture into an ice cream maker. Follow the manufacturer's instructions for churning the mixture.
- Once the ice cream has reached a soft-serve consistency, move it to a lidded container.
- Place the container in the freezer and allow the ice cream to firm up for at least 4 hours.
- Serve the raspberry ice cream in bowls or on cones. Enjoy this refreshing dessert on a hot summer day or as a delightful treat anytime!
Tips
- For a dairy-free option, substitute the whole milk and heavy cream with almond milk or coconut milk.
- If you prefer a more tart flavor, add an extra tablespoon of lemon juice.
- Freshly picked raspberries will give the best flavor, but frozen raspberries can be used when fresh ones are not in season.