Raspberry Ice Cream

Raspberry Ice Cream

From The Proctor Silex Test Kitchen

Added by Pat


Recommended Hamilton Beach® Product: 1.5 Qt. Ice Cream Maker

  • 1 cup sugar
  • 1 1/2 cup (375 ml) frozen raspberries, slightly thawed
  • 2 teaspoons (10 ml) lemon juice
  • 1 cup (250 ml) heavy cream
  • 1 cup (250 ml) milk


  1. Remove raspberries from freezer and allow to become slightly soft.
  2. Then mash or puree, (strain the seeds if desired). Combine sugar, lemon juice, and fruit.
  3. Stir until well mixed. Stir in cream and milk.
  4. Start ice cream maker and pour mixture through hole in lid.
  5. Churn for 20-40 minutes or until desired consistency.

Chocolate-Raspberry Variation

  1. After about 15 minutes or until milkshake consistency, add 10 crushed chocolate sandwich cookies; (place in plastic sandwich bag and mash).
  2. Continue to churn.

Strawberry Variation

  1. Replace raspberries with strawberries.
Note:  This recipe was developed by Hamilton Beach Brands, Inc.



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