This raspberry ice cream is a plan ahead recipe, because you need to put your ice cream maker bowl in the freezer for at least 12 hours. And then after the ice cream has chilled I like to freeze the ice cream to make it nice and scoop-able, like we have in our pictures. When you’re ready to make the ice cream, add the raspberries and the sugar to a medium sized bowl and stir it all together. This helps the raspberries release their natural juices. Then mash the mixture up, or blend it up with a blender depending how smooth you want it. You don’t want the pieces of fruit to be too big as they usually get icy. Add the raspberry sugar mixture, heavy cream, milk, and vanilla to a large bowl, and whisk them together. Then pour that mixture into the prepared ice cream maker. Run the ice cream maker until the ice cream is thick, and according to the manufactures instructions. Mine takes about 30 minutes.
Make sure your ice cream bowl is totally frozen. No sloshing around in the bowl. Most bowls recommend at least 12 hours, I keep mine in the freezer always if I have room. Use cold ingredients. Mix all the ingredients together in a bowl, and put it in the fridge overnight to really help the flavors meddle together. Use high fat, high quality ingredients. Whole milk is better than 2%, 1% or skim. Heavy cream is better than half and half.