Ingredients:
2 cups fresh or frozen raspberries
1½ cups heavy cream
1 cup whole milk
¾ cup sugar
1 tsp vanilla extract
Preparation:
Puree raspberries and strain to remove seeds.
In a bowl, whisk cream, milk, sugar, and vanilla until sugar dissolves.
Stir in raspberry puree until well combined.
Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
Freeze for 2–3 hours until firm. Enjoy smooth, fruity raspberry ice cream!
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