Detailed Directions and Instructions
Prepare the Raspberries
First, wash the raspberries thoroughly under cool running water. Gently pat them dry with a paper towel.
Blend the Raspberries
In a blender or food processor, add the raspberries and blend until smooth. If desired, strain the puree through a fine mesh sieve to remove the seeds.
Combine Ingredients
In a mixing bowl, combine the raspberry puree with sugar, heavy cream, and vanilla extract. Stir until the sugar is fully dissolved and the mixture is smooth.
Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours, or until it is completely chilled.
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker. Churn according to the manufacturer’s instructions until the mixture thickens and resembles soft serve.
Freeze the Ice Cream
Transfer the churned ice cream into an airtight container. Smooth the top and seal the container. Freeze for at least 4 hours, or until firm.
Serve the Ice Cream
Once the ice cream is fully frozen, scoop it into bowls or cones. Enjoy your homemade raspberry ice cream!
Notes
Sweetness Adjustment
Feel free to adjust the amount of sugar based on your personal taste preference and the sweetness of the raspberries.
Using Frozen Raspberries
If using frozen raspberries, allow them to thaw slightly before blending for easier processing.
Storage Recommendations
Keep the ice cream stored in the freezer in an airtight container to maintain its texture and freshness for up to two weeks.
Serving Suggestions
This raspberry ice cream pairs well with fresh berries, chocolate sauce, or whipped cream for added flavor.
