• 12servings
  • 35minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 2 cups fresh or frozen raspberries

  2. 2 cups heavy whipping cream

  3. 1 cup half-and-half cream

  4. 1 cup sugar

  5. 2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Raspberry Ice Cream Recipe photo by Taste of Home Place the raspberries in a blender; cover and process on medium-high speed until chopped; set aside. In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Remove from the heat. Stir in whipping cream and vanilla. Fold in raspberries. Refrigerate until chilled.

  2. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1-1/2 quarts.


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