Homemade Fresh Raspberry Ice Cream Food

RASPBERRY ICE CREAM

Steps:

• Blend 5 cups of raspberries in the blender.
• Using a mesh strainer, slowly press puree through mesh strainer leaving seeds in the strainer. This should result in approximately 2 cups of puree.
• Add lemon juice to raspberry puree, mix and set aside.
• In a large bowl, combine whipping cream, milk and sugar. Mix well.
• Add seedless raspberry puree to whipping cream and mix to incorporate.
• Freeze according to your ice cream makers directions.
• Once ice cream is done mixing, transfer to a container with a lid.
• Cover and freeze for several hours then scoop and enjoy!

RASPBERRY ICE CREAM

Steps:

• Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

RASPBERRY ICE CREAM

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Use the tamper to press the ingredients into the blades.
• 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
• 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

HOMEMADE FRESH RASPBERRY ICE CREAM

Steps:

• In a medium size bowl, add raspberries and the 2 tablespoons sugar. Stir and slightly smash. Set aside for about 15 minutes.
• In a large bowl, mix the cream, milk, 1 1/4 cups sugar and vanilla. Stir until sugar is dissolved.
• Add raspberries to milk mixture. Put in fridge for about 30 minutes to chill.
• Pour into canister of ice cream freezer and freeze according to manufacturer's directions.

RASPBERRY ICE CREAM

Steps:

• Mix the raspberries, 3/4 cup of sugar, and lemon juice together in a bowl.
• Cover and refrigerate for 2 hours, stirring every 30 minutes.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes (I use my hand held mixer).
• Whisk in the remaining sugar, a little at a time, until completely blended.
• Pour in the heavy cream and milk and whisk to blend.
• Drain the juice from the raspberries and add to the cream mixture until blended.
• Mash the raspberries until pureed and stir them into the cream mixture.
• Pour into an ice cream maker and freeze.
• Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the fridge after pouring off the juice.
• When the ice cream is almost finished freezing, add the whole raspeberries, then continue freezing.

RASPBERRY ICE CREAM

Steps:

• Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
• Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
• Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
• Process mixture in ice cream maker according to manufacture's directions.
• Freeze ice cream in a covered container until firm (1-2 hours).
• For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
• To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.

FRESH RASPBERRY SHERBET

Steps:

• In a medium nonreactive saucepan, cook the fresh raspberries, water, sugar, and salt over medium heat, stirring occasionally, until the mixture just begins to simmer, about 7 minutes.
• Pass the mixture through a fine-mesh strainer into a medium bowl, pressing on the solids to extract as much liquid as possible.
• Add the lemon juice and Triple Sec or vodka; cover with plastic wrap and chill in the freezer until very cold, about 40º, about 30-40 minutes. Do not let mixture freeze.
• When the mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream pouring against the edge of the bowl.
• Immediately start the ice cream machine and add the juice/cream mixture to the frozen canister; churn until the sherbet has the texture of soft-serve ice cream, 25-30 minutes.
• Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. The sherbet can be wrapped well in plastic wrap and frozen for up to one week.
• To serve, let the sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.

RASPBERRY ICE CREAM

Steps:

• mix raspberries with 1/3 cup sugar and lemon juice.
• refrigerate raspberry mix for 2 hrs, stirring every 1/2 hour.
• beat egg whites until light and frothy.
• mix rest of sugar into egg whites.
• mix in cream and milk to egg white mix.
• mash raspberry mix and strain liquid into cream/egg mix.
• either discard raspberry pulp and seeds or add to mix for added texture and taste (I recommend adding).
• refrigerate mix overnight or add immediately to ice cream maker.
• follow ice cream maker's instructions.

SMOOTH RASPBERRY ICE CREAM

Steps:

• Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
• Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
• Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

BLACK RASPBERRY ICE CREAM

Steps:

• Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
• Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
• Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
• Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
• Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
• Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.