Raspberry ice cream from scratch in ten minutes

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delicious home made ice cream made with an electric egg beater

Preparation time: 10 minutes
Cooking time: freeze for at least 5 hours

Difficulty:
Serves: at least 4

Dietary guidance: v 

Tags: dessert · cream · ice · raspberry · raspberries · kosher · vegetairan ·

Ingredients

1 pint heavy cream
1/2 cup sugar
2 egg yolks
1 pint raspberries

Method

put the heavy cream into a mixing bowl and whip it with an egg beater until it is fluffy and acts like a cream. It makes beautiful patterns and looks stiffer and full... like the whipped cream that it is. It takes about 3-5 minutes, maybe more depending on your egg beater.

slowly blend in the sugar and 2 egg yolks.

throw in the pint of ripe and clean raspberries and
blend. DO NOT OVER-BLEND!

put in a container and freeze until frozen.

Take it out 20 minutes before serving it so it can soften a little. use several small containers if you want it to freeze faster.

if you can't use raspberries, try: one tbs of vanilla extract, instant coffee, or chai spice blend. experiment! you can try it with ripe blueberries or strawberries, but I wouldn't put in hard fruit.

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