Raspberry Ice Cream

I have been on a mission to clean out the freezer and use the food items in it. My freezer is at capacity and I need to stop stocking up on sale items and start using them. I had some half and half and heavy cream left over from some recipes and a bag of frozen raspberries. Now that they weather is warming up it only made sense to make some ice cream. Delicious creamy raspberry ice cream.

Raspberry Ice Cream

Ingredients:

• 1 1/2 cups half and half
• 3/4 cup + 1 1/2 tablespoons granulated sugar
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons vanilla extract
• 3/4 pound frozen raspberries, thawed

Directions:

1. Place freezer safe container, for storing the ice cream, in the freezer.
2. In a large bowl, add in the half and half and 3/4 cup sugar. Whisk until the sugar is dissolved. 
3. Add in the heavy cream and vanilla, whisking just until combined.
4. In a food processor or blender, add in the raspberries and 1 1/2 tablespoons sugar, purée.
5. Place a mesh sieve over the ice cream base bowl and pour the raspberry purée into the sieve. Using the back of a spoon, push the purée through the sieve to strain out the seeds. Discard the seeds and stir the raspberry purée into the ice cream base until well mixed.
6. Pour into an ice cream maker and churn according to manufacturer's directions.
7. Remove storage container from freezer and transfer the ice cream into it. Put the lid on the container and freeze.

Enjoy!!!

Notes:

You can use fresh raspberries instead of frozen.