dessert, Egg free, Family, food, food allergies, Gluten Free, LDS, ldsmom, mother, recipes, Soy Free

Homemade Raspberry Ice Cream

I had never made homemade ice cream until I married into my husbands family.  I vaguely remember my mom making it once or twice, but never enough to really remember how to make it.  Once I started making it, I was addicted!  The flavor of homemade ice cream is just so melty and delicious!

It was also a HUGE blessing when my son had his food intolerances.  Buying ice cream was one of the hard things.  Too many were made in a facility with an allergen or had high fructose corn syrup.  Thankfully, I already knew how to make my own, and in my opinion, it’s so much better.  No extra additives.  Simple, straight-forward ingredients.

This recipe is awesome, and you can leave out the raspberries, and it’s the BEST vanilla ice cream.  Or you can add a different fruit, candy, etc and make something totally different.

*You need an ice cream maker to make this-any brand will do*

This is what I use: Oster 4 Qt Ice Cream Maker

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Ingredients:

6 C half and half

2 1/4 C granulated sugar

3 C whipping cream(I prefer “regular” whipping cream NOT heavy)

1/4-1/2 tsp real vanilla( I never measure, just splash a few drops in)

12 oz fresh raspberries, rinsed and mashed

10 lbs of Ice

Rock Salt

In a very large bowl, pour in the half and half.  Add the sugar and mix well.  This step is important!  The sugar needs to be dissolved completely.

Then add the whipping cream and stir.  Next add your vanilla and mashed raspberries.  Stir.

Pour this liquid into the container of the ice cream maker.  Put paddle in container, and lid on.  Place in ice cream maker.  In mine, you turn on the ice cream maker before you add the ice and salt.  Follow the maker’s directions for ice and salt.  I put a layer of ice, then sprinkle a layer of salt.  Repeat this until just below the lid of the ice cream container. Follow directions on ice cream maker to know when it is done.

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You have to be patient with making homemade ice cream.  It usually takes anywhere from 45 minutes to one hour to make with the one I use.  I’m sure there are faster ones out there.  Homemade ice cream is SOFT(look at the ice cream in the bowl above).  So if you haven’t made it before, don’t freak out that you made it wrong.

I like to remove the ice cream once done into two large plastic containers and place in my freezer.  When making ice cream with fruit, you need the flavors to meld through the ice cream, so it needs to sit in the freezer for several hours before serving.  This also hardens up the ice cream if you like your ice cream harder.  I like it both ways.  Right out of the maker, or hours later from the freezer.

I hope you enjoy!  Please comment and let me know your favorite ice cream recipes!  And I would love to know which ice cream maker you like best!

Enjoy this great summer-time BBQ treat!

Life is Good.  Share the Good.

PS Look for more homemade ice cream recipes over the summer!

PSS If you have a smaller ice cream maker, half the recipe, and pay attention to your maker’s max fill line.

3 thoughts on “Homemade Raspberry Ice Cream”

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