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Prep 5 mins
Cook 30 mins
I created this recipe because it is the number choice for my kids at the local ice cream shop! It's closed all winter so this is a good way to get us through til the summer!
- Whisk all ingredients together until smooth.
- Pour into a chilled ice cream maker (I use a Cuisinart).
- Let it run about 30 - 35 minutes until thick and creamy.
- Afterwards, I transfer it to another container and freeze it for a couple of hours to get a firmer consistency.
Thanks for posting a unique recipe. I made this for the P A R T Y event this year. And you were 1 of five recipes I chose. A nice easy recipe. It was sweet which I new, so I went with a tart raspberry brandy fruit compote to serve on the side. Also, this was just my change, but didn't alter the flavor of the ice cream. I froze very hard and then mellon balled it and rolled them in chopped nuts. It was for a party so I though it would be fun. Just scoop the small bowl in a bit of fine chopped nuts and refreeze. It really went well with the cake. Growing up my mom used to make a butter yellow cake with raspberry filling and chopped nuts so this is where I got the idea. Excellent, easy and glad I had my friends ice cream maker to borrow ... Mine is in storage. Thanks for posting.