Berry Ice Cream Recipe #380905
A terrific way to use up the bounty of summer berries--any time of year. We press our raspberries and freeze the juice in quart jars. This would also be lovely for blackberries. For strawberries, I recommend just smashing the berries until you have just the right size of chunks. This recipe is for a large ice-cream machine, but it's easy to pare down for a smaller machine.
by Chef #319854
1¼ hours | 5 min prep
SERVES 24
- 4 cups raspberry juice (or equivalent)
- 4 cups whipping cream (un-whipped)
- 2 cups milk
- 2 cups sugar
- 2 teaspoons vanilla
- (This can all be done in the ice-cream canister for convenience.)
- Stir the sugar into the milk until crystals dissolve.
- Pour in all other ingredients and mix according to manufacturer's instructions.
- This can be served immediately as the "soft-serve" that most machines produce, or you can freeze it further in your freezer if you prefer a firm icecream. Enjoy!
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5 stars