Homemade Raspberry Ice Cream
 
Prep time
Total time
 
Made with fresh or frozen raspberries, this ice cream is bursting with sweet and tart flavors. Serve it right away for a milkshake consistency, or place it in the freezer for a couple of hours for a rounded ice cream scoop.
Author:
Recipe type: Dessert/Ice Cream
Serves: 4 quarts
Ingredients
  • ½ cup boiling water
  • 1 (3-ounce) package of raspberry Jello
  • 1 (12-ounce) package frozen raspberries or 2 cups fresh raspberries
  • 1 (12-ounce) can of cold evaporated milk
  • 2 cups granulated sugar
  • 1 pint heavy whipping cream
  • 2% or whole milk (Enough to fill to the designated fill line in the ice cream canister.)
  • Bags of ice cubes
  • Rock Salt
Instructions
  1. In a microwave-safe bowl, bring the water to a boil.
  2. Next, whisk in the raspberry Jello until it has completely dissolved. Add ⅓ cup frozen raspberries to the mixture to help it cool down. (Do not add all the frozen raspberries because you don't want the Jello to set up.) Set aside. If using fresh raspberries, don't add them now. Just let the Jello mixture cool down before adding it to the ice cream base.
  3. Add the evaporated milk, granulated sugar, and heavy cream to the 4-quart ice cream canister. Stir until well combined.
  4. Next, add the Jello with frozen raspberries and the rest of the raspberries to the ice cream base, or add the fresh raspberries and the cooled Jello. Stir until well combined.
  5. Pour the milk up to the designated fill line of the canister. Stir until well combined.
  6. Next, place the canister in the ice cream bucket and churn according to the manufacturer's instructions.
  7. Serve immediately, or transfer to an airtight container and freeze for approximately 2 hours for a firmer texture.
  8. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/homemade-raspberry-ice-cream/