Raspberry Ice Cream #recipe from author @DarylWoodGerber

From Daryl:

I have always been an ice cream fan. It's my go-to dessert if I have a choice. Then pie. Then candy, cake or cookies. I have a number of recipes that include cooking eggs to really make the ice cream rich, but recently I found a recipe that I adore, and it is so simple. No cooking. No eggs. Plus it works every time.

A few weeks ago, I bought too many raspberries. Those two for one deals get me every time! Do they lure you in, too? I feared they would spoil, so I froze them.

They worked perfectly in this recipe. I think the fact that they were frozen even helped the ice cream mixture freeze up faster.

Can you use other fruit? Yes. Using the same basic recipe, I made peach ice cream, but I swapped out the white sugar for brown sugar! Yum!   *The evaporated milk is key! It keeps the ice cream from getting too "icy."

RASPBERRY ICE CREAM

1 cup sugar

1 1/2 cup frozen raspberries, slightly thawed

2 teaspoons lemon juice

1 cup heavy cream

1 cup evaporated milk

Remove raspberries from freezer and allow to become slightly soft.  Mash (and remove seeds if desired).

Combine sugar, lemon juice and fruit.  Stir until well mixed. Add cream and evaporated milk. Stir well.

Start ice cream maker and pour mixture through the hole.

Churn for 20-40 minutes or until desired consistency.

Freeze in an airtight container.

Variation:

If desired, after about 15 minutes of churning (when the mixture is milkshake consistency), pour in 1/2 cup miniature chocolate chips or 10 crushed Oreo cookies.

Churn until desired consistency.

Freeze in an airtight container.

Other variation - use any fruit you desire. You can substitute the white sugar with brown sugar. Have fun!

Savor the mystery!

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