Raspberry Ice Cream
2 C. raspberries--fresh or frozen
2 C. whipping cream (or evaporated milk)
1 C. half-n-half (or whole milk)
1 C. sugar
2 tsp. vanilla
ice cream salt
ice
Place the raspberries in a blender; cover and process on medium-high speed until chopped; set aside. Mix ingredients together (except raspberries) until the sugar dissolves--this will take a few minutes. Add blended raspberries. Follow instructions from your ice cream maker for freezing--ours took about 2 hours to freeze.
*I did the lower-fat version of this recipe--substituting evaporated milk for whipping cream and substituting whole milk for half-n-half. I just used the whole can of evaporated milk which wasn't quite 2 cups, so I added some whole milk to make up the difference. Anyway, the lower fat version was really really good, so I don't think I'll even bother with making the other one!
Recipe from the Taste of Home website.
