Raspberry Icecream
Raspberry Icecream Recipe
Ingredients
4 cups fresh raspberries
1 1/2 cups sugar
juice of half a lemon
2 eggs
2 cups heavy cream
1 cup milk
Method
Toss the raspberries, 3/4 cup sugar, and the lemon juice together
in a bowl.
Cover and refrigerate for 2 hours, stirring every 30 minutes.
Whisk the eggs in a mixing bowl until light and fluffy, add the
remaining 3/4 cup sugar, a
little at a time, then continue whisking until completely blended.
Pour in the heavy cream and milk and whisk to blend.
Drain the juice from the raspberries into the cream mixture and
blend.
Mash the raspberries until pureed and stir them into the cream mixture.
Transfer the mixture to an ice cream maker and freeze following
the manufacturer's
instructions.
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