Hi folks. I hope you didn’t think I forgot about Ice Cream Sundays. I did not. You know I love my Ice Cream Sundays. It’s my favourite day of the week!
I wanted to make a mini-me approved ice cream this week. She loves raspberries so I thought to myself, “hey self, make raspberry ice cream”. So I listened to my self and this is the result. Darn tasty stuff. Pretty too. My self approves. Mini-me approves. Life is good. And pretty.
Mini-me’s Raspberry Ice Cream:
1 cup whole milk
3/4 cup sugar
Pinch vanilla salt
2 cups heavy cream
1 teaspoon vanilla extract
1+1/2 cups raspberries
In a mixer combine your whole milk, sugar and vanilla salt. Use the whisk attachment and mix until the sugar dissolves.
Now add the heavy cream and vanilla extract. Mix for a few minutes.
Add your raspberries and mix for a couple more minutes.
Cover the bowl and set it in the fridge for 1 to 2 hours.
Remove and transfer the liquid to the freezer bowl (make sure it’s frozen!) and attach it to your machine.
Turn on and mix for 15 to 20 minutes.
Remove and serve immediately, or stick it in the freezer until you want to use it. Just remember to take it out at least 5 to 10 minutes before serving.
Source: adapted from the vanilla ice cream from Cuisinart
Toodles and smoochies.xx