It’s hitting triple digits here left and right, it’s also prime berry season and we’re working hard to remodel the house ( yes still!) Put all this together and I say Ice cream is in order. Wouldn’t even consider the above excuses to make ice cream, there’s always room for homemade ice cream, right? Right so, let’s make some more ice cream!
You all enjoyed the basic Vanilla and Chocolate recipes from the other week I thought to share some quick easy switch ups to make some different flavors. An ice cream maker really isn’t that much, I suggest finding one that you can buy extra ice cream bowls too. This is the bowl which you freeze to make the ice cream. You have extra bowls you can make one batch after another, makes the maker more useful even if it’s small!
On to the ice cream! Today it’s Raspberry & Strawberry Ice cream, a simple addition of fresh raspberries makes for a great refreshing treat . You can easily swap out the raspberries for strawberries , or blueberries, even blackberries. The base of the ice cream is simple to put together.
- 2 cups fresh raspberries cleaned and dried * chilled. Set the berries in the fridge before you prepare them, this makes the process very quick
- 3/4 cups whole milk
- 2/3 cups sugar
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
- Put the raspberries or ( hulled strawberries) into a food processor. Pulse it until it's chopped up and or even pureed. Set aside. Using a glass bowl mix together the other ingredients and then whisk in the fruit. Pour into your ice cream bowl and follow directions from here. My maker take less then 20 minutes depending on how cold my mixture is. The colder the better.
- Sub out any berry for the raspberry, make sure they are cleaned and dried, strawberries are hulled, blueberries make sure there's no tiny stems. For a quick process, chill berries before, make sure your mixture is kept cold and the ice cream bowl has been frozen for longer than 12 hours.