Old Fashioned Raspberry Ice Cream
|Raspberries||4 Cup (64 tbs)|
|Sugar||3⁄8 Cup (6 tbs)|
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
In food processor with knife blade attached, blend raspberries until pureed.
Press raspberries through medium mesh sieve into large bowl (you should have about 1 1/2 cups puree); discard seeds.
With wire whisk, beat sugar and salt into raspberry puree until sugar is dissolved.
Add cream and milk and whisk until blended.
Cover and refrigerate until well chilled, about 1 hour.
Pour chilled mixture into ice cream can or freezer chamber of ice cream maker.
Freeze as manufacturer directs.