• If you don’t have an ice cream maker, click here.

Raspberries

• Lightly mash raspberries.
• Combine raspberries and 3/4 cup sugar. Mix together well.
• Place raspberry mixture in the fridge for at least 2 hours. Leaving the raspberries, in the fridge longer will enhance the flavor. I refrigerated mine for about 24 hours.

Ice Cream Base

• Meanwhile, beat egg yolks with remaining 1/3 cup sugar until the mixture is a pale yellow color.
• Heat milk just to boiling in a saucepan.
• Pour the hot milk over the beaten eggs.
• Pour this mixture into the saucepan.
• Stir milk/egg mixture over medium heat until mixture thickens and begins to stick to the back of your spoon.
• Chill completely – at least 3 hours or overnight. The more thoroughly chilled it is, the softer the ice cream will be.
• Stir chilled raspberries and chilled milk mixture together.
• Add whipping cream and vanilla extract. Combine well.
• Pour this ice cream base into your ice cream maker.Churn about 25-30 minutes or according to manufacturer’s instructions.
• Enjoy! It’s delicious!