Baby Pink Raspberry Ice Cream

It’s September, everyone is posting pumpkin and apple and soup recipes, and I’m posting ICE CREAM? Yeah, I know, it’s a little odd, but hey, it IS raspberry season in my world, and my friend Jessica is pregnant. I promised Jessica last summer sometime that I would make her ice cream, once we found out whether her baby is a boy or a girl. It was going to be blue ice cream if it was a boy and pink if it is a girl. We found out in August (can you guess which one it is?), but August slipped away from me and before I knew it, it was mid-September and we were on the verge of a cold front. It was the last day of warmth and I figured that means I’d better get on it and make that ice cream for Jessica’s baby. I gathered up my ice cream maker, blended up the ingredients, put them in a jar, and took it all to work with me. I made up the ice cream right at work and took it up, freshly made, to Jessica and her team for a midafternoon treat. They just loved it.

Now, normally I would tone down the amount of fat in the recipe, but since this recipe is for a baby, well, you know babies need milk fat tor their developing brains, so I made this one with 2 cups of whipping cream and a cup of buttermilk. If you want a lower-fat ice cream, feel free to substitute a lower fat option like fat free half & half for part of that, but be sure to include some of the milk fat for the creaminess factor.

To make this ice cream naturally pink (no nasty artificial colors for THIS baby!), I used real raspberries from my sister’s raspberry patch. Mom and Dad had frozen them and I found them in my freezer and thought “perfect for Jessica’s ice cream!” So thanks to my sis for planting the raspberries and thanks to Mom and Dad for freezing them … and best of luck to my sweet friend Jessica with her new little baby girl.

Baby Pink Raspberry Ice Cream

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Roughly a quart of ice cream

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Ingredients

Scale 1x2x3x

• 1 cup (or more) frozen raspberries (or fresh)
• 1 pint whipping cream
• 1 cup buttermilk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon raspberry extract (or raspberry liqueur)

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Instructions

1. Smush the raspberries through a fine metal sieve into a bowl below to remove the seeds. I got about 1/4 cup of raspberry juice from my raspberries.
2. Pour the juice into a blender with the rest of the ingredients and blend it up.
3. Freeze in an ice cream maker according to manufacturer’s instructions.

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Notes

“Cook time” above refers to the freezing time in my ice cream maker. That time will vary according to the type of ice cream maker you have.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Simple Supper Tuesday, Foodie Friends Friday, Gluten Free Friday, Real Food Friday, The Weekend Re-Treat and The PureBlogLove Linky.