My Mum gave us an Ice Cream Maker for Christmas and so I have been busily whipping up a storm with the fresh fruit from her garden:
Fresh Raspberry Ice Cream
- 3 cups fresh ripe raspberries
- 4 tbsp freshly squeezed lemon juice
- 1 1/2 cups sugar – divided
- 2 3/4 cups heavy cream
- 1 1/2 tsp pure vanilla extract
Method
- In a small bowl, combine the raspberries with the lemon juice and 1/2 cup the sugar
- Stir gently and allow the raspberries to macerate in the juices for 2 hours
- Strain the berries, reserving juices.
- In a medium mixing bowl, use a hand mixer on low-speed to combine the milk and remaining sugar until dissolved
- Stir in the heavy cream, reserved raspberry juice, raspberries and vanilla
- Turn the Ice Cream Maker on and pour the mixture into the freezer bowl and let mix until thickened for about 20 – 25 minutes
- The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in freezer for about 2 hours
- Remove from the freezer about 15 minutes before serving.
I didn’t manage to take a photo of the final product, as it was far too yummy and didn’t last long. I did however make some Apricot Ice Cream with the fruit from our tree yesterday and here is proof in the pudding!
The Poppy Files 
Yum, I made some raspberry ice cream around Xmas time. Ice cream makers are great.