- 4 cups fresh or frozen red raspberries (about 16 oz.)
- 1 cup sugar
- 2 teaspoons lemon juice
- 1 1/2 cups whipping cream
- 1/2 cup half and half
- 1/4 teaspoon vanilla
- 1/2 cup mini semisweet chocolate morsels
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Thaw raspberries, if frozen. Press berries, half at a time, through fine mesh sieve to remove seeds, pressing down firmly on solids. Discard solids. (Should have about 1 1/4 cups raspberry puree.) Stir sugar and lemon juice into raspberry puree until sugar completely dissolves.
Stir whipping cream, half-and-half and vanilla into raspberry mixture. Pour into bowl or food storage container. Cover and refrigerate for 2 to 24 hours or until very cold.
Stir raspberry mixture. Pour into 1 1/2-quart ice cream maker. Freeze according to manufacturer’s directions, adding chocolate chips during the last few minutes of churning. (Or, fold chocolate chips into ice cream at the end of churning.) Transfer to covered food storage container. Freeze about 4 hours or until firm.
Note: To make ice cream in a 4-quart freezer, double all ingredients. Prepare as above, except freeze in 4-quart ice cream maker according to manufacturer’s directions. Yield: about 10 cups; 20 servings.