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Capture the amazing flavor of fresh raspberries in this Fresh Raspberry Ice Cream.  The perfect summer dessert!

My parents have prolific raspberry bushes, and they typically invite me to pick raspberries each summer.  I’ve got my tried and true favorite raspberry recipes (like these Oatmeal Raspberry Bars or this Raspberry Syrup), but I challenge myself to try at least one new recipe with the harvest each year.

This year’s recipe is Fresh Raspberry Ice Cream.

You can’t get much easier than this ice cream.  It requires no cooking, unlike some ice cream recipes.

You can make this recipe in an ice cream maker, but if you don’t have one, don’t despair.  Simply whip the heavy cream in a stand mixer, or with a hand mixer, for about 2 minutes, or until stiff peaks form, and then fold in the remaining ingredients.

I strained the raspberries, to get the seeds out, but you can make this either way.  In my Blackberry Margarita Ice Cream recipe, I didn’t strain the seeds.  It’s up to you and your preferences.

If you want to strain the seeds, simply mash the berries in a bowl.  Place a colander over a bowl, and then line the colander with cheesecloth, and pour the raspberries in.  Allow to drip through for several minutes.  Then grab the ends of the cheesecloth up, and squeeze the rest of the liquid into the bowl.

Although raspberry juice is quite brightly colored, it shouldn’t stain your hands if you wash them quickly.

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Yield: Approximately 2 quarts

Raspberry Ice Cream

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Raspberry Ice Cream is a creamy and delicious frozen treat! The flavor of fresh raspberries in a cooling dessert.

Prep Time 5 minutes

Churning Time 20 minutes

Total Time 25 minutes

Ingredients

• 4 cups raspberries
• 2 Tbsp. lime juice
• 3 cups sugar
• 3 cups milk
• 3 cups heavy cream

Instructions

If using frozen raspberries, thaw.

In a large bowl, stir together raspberries, sugar, and lime juice.

Stir in milk and whipping cream.

Pour into ice cream maker, and follow directions according to the manufacturer of the ice cream maker.  My ice cream took 20 minutes of churning time.  For a firmer ice cream, you may want to put it in the freezer for 1-2 hours after churning.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker, Qt, White
• 
  USA Made Ultra Premium Ice Cream Scoop by Happyware, 100% SOLID Aluminum Dishwasher Safe
• 
  StarPack Ice Cream Freezer Storage Container 

Nutrition Information:

Yield:

20

Serving Size:

1/2 cup
Amount Per Serving: Calories: 269Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 29mgCarbohydrates: 36gFiber: 2gSugar: 32gProtein: 3g

The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.

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