Raspberry Ice Cream
, Makes 12 servings
Churned raspberry ice cream, sweetened with macerated, blended berries and a cream-and-milk base.
| 250 g raspberries | Stir raspberries & sugar, rest 15 min | Blend until smooth | Whisk in cream, milk & vanilla | Churn in ice cream maker, ~30 min | Freeze in loaf pan, 6 hrs to overnight |
| 200 g white sugar | |||||
| 480 ml heavy cream | |||||
| 240 ml whole milk | |||||
| 1 tsp vanilla extract |
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