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Fresh Raspberry Ice Cream

Serves: Makes about 5 cups

Ingredients:

  • ½ cup whole milk
  • ½ cup granulated sugar
  • Pinch kosher salt
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries


Procedures:

This ice cream is light, sweet and fruity. What else do you need?

In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, prefereably overnight.

Assemble the paddle holder of the Cuisinart® Fruit Scoop™ Frozen Dessert Maker with the fresh fruit paddle. Place in freezer bowl and turn the unit on. While the unit is running, pour the raspberries into the frozen freezer bowl and let mix for 5 minutes to break up. Once the 5 minutes has elapsed, whisk the ice cream base toether and then pour into frozen freezer bowl with the churning raspberries. Allow to mix until thickened, about 15 to 20 additional minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transdger the ice cream to an airtight comtainer and place in freexer for about 2 hours. Remove rom freezer about 15 minutes before serving.

by Cuisinart

 
 
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