Raspberry Ice Cream

Recipe by ellie_
READY IN: 8hrs 50mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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