Raspberry Velvet Ice Cream

Ingredients:

• 2 cups fresh raspberries

• 1/2 cup granulated sugar (for raspberries)

• 1 tbsp lemon juice

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar (for ice cream base)

• 1 tsp vanilla extract

• Pinch of salt

Directions:

1. Prepare the Raspberry Mixture:

o In a bowl, combine the fresh raspberries, 1/2 cup of granulated sugar, and lemon juice.

o Let the mixture sit for about 30 minutes to allow the raspberries to release their juice.

2. Make the Ice Cream Base:

o In a separate bowl, whisk together the heavy cream, whole milk, 3/4 cup of granulated sugar, vanilla extract, and a pinch of salt until smooth and combined.

3. Blend the Raspberries:

o Puree the raspberry mixture using a blender or food processor until smooth.

o If you prefer a smoother texture, strain the puree to remove the seeds.

4. Combine the Mixtures:

o Stir the raspberry puree into the creamy ice cream base until thoroughly mixed.

5. Chill the Mixture:

o Cover the bowl and refrigerate the mixture for at least 2 hours, or overnight, to allow the flavors to meld together.

6. Churn the Ice Cream:

o Pour the chilled mixture into an ice cream maker.

o Churn for about 25–30 minutes, or until it reaches a velvety, soft-serve consistency.

7. Freeze Until Perfect:

o Transfer the churned ice cream into a container and freeze for at least 4 hours to firm up.

8. Serve with Elegance:

o Scoop the velvety raspberry ice cream into bowls or cones and enjoy!

This ice cream brings a vibrant, fruity burst of flavor with each creamy bite. Perfect for a refreshing treat anytime!