Ingredients:
- Heavy cream/ heavy whipping cream – 1 cup
- Condensed milk – 1 cup
- Fresh Raspberry – 1 cup
- Dark brown sugar – ¼ cup
Procedure:
- In a sauce pan, add the fresh raspberries along with 1/4th cup of dark brown sugar. Bring it to boil. Allow it cook for about 3-4 mins.
- Cool completely and strained the puree with a strainer and keep aside.
- In a wide mixing bowl, beat the heavy whipping cream (for lighter version) using a hand/stand mixer under medium-high speed for about 5-8 mins.
- Now add the condensed milk into the cream mixture and beat it further for about 2-3 mins.
- Now pour the raspberry puree into the mixer and fold it gently here and there like swirl.
- Place this delicious ice cream into the BPA free Freezer safe containers. Keep it the freezer for at least 5 hours and the ice cream is ready to serve.
- The super-creamy, fruity and delightful “Homemade RASPBERRY Ice cream” is ready to serve. Serve with some fresh berries.
NOTE/TIP:
- You can even use heavy cream which is more rich and heavy, so I prefer heavy whipping cream.
- You can even grind the fruits directly into the blender and strain them. No need to cook. That gives more fruity and fresh flavor.
