Raspberry Ice Cream

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Raspberry Ice Cream

Post  justmecookin on Tue May 18, 2010 11:59 am

Raspberry Ice Cream

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

Place the raspberries in a blender; cover and process on medium-high speed until chopped; set aside. In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Remove from the heat. Stir in whipping cream and vanilla. Fold in raspberries. Refrigerate until chilled.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Makes about 1-1/2 quarts.

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