Rasberry Ice Cream Recipe

77

Ingredients

Produce

6 oz Driscoll’s raspberries

Baking & spices

1/2 tsp Salt

2 tsp Vanilla extract

Snacks

20 Chocolate sandwich cookies

Dairy

7 oz Condensed milk, sweetened

1 pint Heavy whipping cream

Directions

  1. Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
  2. Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Yield: about 1-1/2 quarts.

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