Cold Treats Make Warm Memories

Raspberry Ice Cream Recipe “When our garden produces an abundance of raspberries, we know it’s time to make this fruity

Raspberry Ice Cream Recipe

“When our garden produces an abundance of raspberries, we know it’s time to make this fruity frozen dessert,” reports Diana Leskauskas of Knoxville, Tennessee. “It’s super in the summertime … and a treat throughout the year made with frozen raspberries.”

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 cups fresh or frozen raspberries
  • 2 cups whipping cream
  • 1 cup half-and-half cream
  • 1 cup sugar
  • 2 teaspoons vanilla extract

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[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ] Place the raspberries in a blender; cover and process on medium-high speed until chopped. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Combine all ingredients in the cylinder of an ice cream freezer. Stir until sugar is dissolved. Freeze according to manufacturer’s directions. Yield: about 1 1/2 quarts.[/step-item][/step-list-wrapper]

Creamy Vanilla Ice Cream Recipe

A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. “It’s a family favorite that has been handed down and enjoyed for generations,” writes Mary Thompson of Minneapolis, Minnesota. “Whenever we serve it, we get lots of requests for the recipe.”

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 eggs
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2-1/2 cups whipping cream
  • 2 cups half-and-half cream
  • 2-1/4 teaspoons vanilla extract

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]In a heavy saucepan, combine the first five ingredients. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches at least 160&degF;. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover and refrigerate overnight or freeze immediately. When ready to freeze, pour custard and vanilla into the cylinder of an ice cream freezer. Freeze according to the manufacturer’s directions. Yield: about 1 1/2 quarts. [/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest