Raspberry Ice Cream
Cool, fresh, and oh, so good!
- 2 cups raspberries
- 1 cup cane sugar
- 2 cups heavy whipping cream
- 1 cup half and half cream
- 2 teaspoons vanilla extract
Put all ingredients into a blender and blend well for about two minutes.
Transfer mixture to a freezer-safe container with a lid, and place in the freezer overnight.
Once ready to eat, if the ice cream is too hard you can set out the container and let it
soften for 5-10 minutes. Then use an ice cream scoop to serve and enjoy!
You can store any remaining ice cream in the airtight container for up to three weeks.