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Baby Pink Raspberry Ice Cream

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

Ingredients

Scale
  • 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)

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.

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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Find it online: https://www.sumptuousspoonfuls.com/baby-pink-raspberry-ice-cream/