- Course: Dessert
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 1 Time
You’ll find lots of uses for this. One idea—use the ice cream to fill the brown sugar meringues, and serve topped with Raspberry Sauce.
- Four ½-pints ripe raspberries or two 12-ounce packages frozen raspberries, thawed
- 1 cup sugar
- Pinch of salt
- 1 cup heavy (whipping) cream
- 1 cup whole milk
STEP 1: Pulse the raspberries in a food processor just until broken up. Pour through a coarse strainer set over a large bowl, pressing hard on the solids to extract as much liquid as possible. (You should have about 1½ cups puree.)
STEP 2: Add the sugar and salt, whisking until dissolved. Add the cream and milk and whisk until blended. Refrigerate, covered, until thoroughly chilled.
STEP 3: Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. After churning, the ice cream will be soft but ready to eat. For a firmer texture, transfer to a freezer container and freeze for at least 2 hours. This is best served on the day it’s made.
© 2006 Lori Longbotham
Nutritional information is based on 8 servings.