Raspberry Ice Cream Recipe

1. Prepare Raspberry Puree
   • In a saucepan, add raspberries and ½ cup sugar.
   • Cook over medium heat for 5–7 minutes until berries soften.
   • Mash with a spoon and strain through a sieve to remove seeds.
   • Let cool completely.
2. Make Ice Cream Base
   • In a large bowl, whisk together heavy cream, milk, ½ cup sugar, and vanilla extract until sugar dissolves.
   • Stir in the cooled raspberry puree.
   • Add a few drops of food coloring if you want a more vibrant pink.
3. Chill & Churn
   • Cover mixture and refrigerate for at least 2 hours (better overnight).
   • Pour into an ice cream maker and churn according to the manufacturer’s instructions until creamy.
4. Freeze
   • Transfer to a container, swirl the top with extra puree if desired.
   • Freeze for at least 4 hours or until firm.
5. Serve
   • Scoop into bowls, pipe some softened ice cream on top for a swirl effect, and garnish with fresh raspberries.

enjoy