Raspberry Ice Cream
- 4 cups raspberries (fresh or frozen)
- 2 cups sugar (divided)
- 1 cup milk
- 2½ cups heavy whipping cream
- 2½ cups half & half
- 2 tsp vanilla extract
In a medium bowl, combine the raspberries and 1 cup of sugar. Refrigerate for 30 minutes.
Combine milk, half & half, heavy whipping cream, 1 cup sugar, and vanilla. Pour into ice cream maker.
Add the raspberries to the ice cream maker, and let the machine mix them in. If removing the seeds, blend in a blender and then press through a mesh strainer using only the puree.
Follow the instructions for your ice cream machine, until the ice cream is at soft serve consistency. Serve as soft serve or freeze for 2-3 hours for harder ice cream.
Serving: 1serving | Calories: 398kcal | Carbohydrates: 43g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 76mg | Sodium: 53mg | Potassium: 206mg | Fiber: 3g | Sugar: 40g | Vitamin A: 953IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 0.4mg