Fresh Raspberry Ice Cream

Here’s an easy recipe to take advantage of the fresh local raspberries in summer. It is a modified recipe from “Ice Cream, The Perfect Weekend Treat”.

1.5  pints fresh local raspberries

1/2  cup sugar

2/3  cup water

2 tbs freshly squeezed orange juice

2 cups heavy cream, preferably organic

Put the sugar and water in a heavy-bottomed pan and heat gently, stirring until the sugar is dissolved, then bring to a boil for 3 minutes. Reduce heat and add the raspberries; let simmer for 10 minutes. Let the mixture cool for at least 1 hour.

When the mixture is at room temperature, place in food processor until uniformly mixed. Add the orange juice; do not over-process.  Pour in the heavy cream and pulse 4 times, until just blended together.

Pour into your ice cream machine and follow the manufacturer’s directions for ice cream. When finished, pour into freezer-proof container and place in freezer for at least 3 hours. Serve decorated with fresh raspberries and fresh mint leaves for garnish. Enjoy!!

1. 

   Mrs. Anti-Virus says:

   August 15, 2010 at 12:31 pm

   I bet you wish george bush was still president now

   reply
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     Dr. Virginia says:

     August 15, 2010 at 2:24 pm

     I can think of many others who would be more benefical to our country than the people in power now.

     reply