Ingredients
2 cups fresh or frozen raspberries, partially thawed1 cup sugar2 cups heavy whipping cream1 cup half-and-half cream2 teaspoons vanilla extract
Preparation
Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended.
Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
