raspberry ice cream

How To Make raspberry ice cream

• 1

  In a small saucepan over low heat, stir together the raspberries and sugar. Cook until the raspberries pop and begin to soften; approximately 5 minutes.
• 2

  Place in the refrigerator and cool for 1 hour. Run the cooled raspberry mixture through a fine mesh sieve.
• 3

  Whisk together the sweetened condensed milk, vanilla, and salt.
• 4

  Beat the whipping cream with a mixer until stiff peaks form.
• 5

  Fold one cup of whipping cream into the sweetened condensed milk mixture.
• 6

  Now, take that mixture and fold it into the rest of the whipping cream.
• 7

  Pour one-third of the ice cream mixture into a 9 x 5-inch loaf pan. Spoon 1/3 of the raspberries over the top and swirl them in with a chopstick or the end of a wooden spoon.
• 8

  Pour another one-third of the ice cream mixture into the pan. Spoon another one-third of the raspberries over the top and swirl in a chopstick or the end of a wooden spoon. Repeat one more time.
• 9

  Cover the ice cream directly with plastic wrap and place in the freezer for 4-5 hours.
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