Friday, June 24, 2011

Raspberry Ice Cream--Greatest Invention Ever...

I'm pretty sure I've told you by now the Mr. Devilish Dish's favorite flavor of anything is raspberry.  Raspberry candy, raspberry sauce.  Fresh raspberries on the side of anything.  I knew I would hit the baseball out of the park with this one.  Tart, cool, refreshing.  PERFECT for sweet summertime.
Raspberry Summery Goodness...And it's pink!
The Raspberry Ice Cream Line-Up
Beat eggs with electric mixer.
Add whipping cream...
And instant pudding mix.
Add sugar.
And vanilla.
Dissolve raspberry gelatin in boiling water.  Add
the juice from the sieved raspberries.
Combine with egg mixture.
Pour into ice cream freezer container.
Add milk, stir well and freeze.
Serve as soft serve or freeze mixture until
it gets harder.

Raspberry Ice Cream

1 small box raspberry gelatin
1/2 cup boiling water
1 (10 ounce) package frozen raspberries, thawed
2 eggs
1 cup whipping cream
1 (3.75 ounce) box instant vanilla pudding mix
2/3 cup sugar
2 teaspoons vanilla
1 quart milk

Place raspberries in a sieve over a bowl.  Let drain until all juice runs out.  Save berries for another use, or discard.  You only need the juice.  Dissolve raspberry gelatin in boiling water.  Stir in raspberry juice.  Set aside.  With an electric mixer, beat eggs.  Add whipping cream, dry pudding mix, sugar and vanilla.  Add raspberry mixture.  Pour into 1 gallon ice cream freezer container.  Add milk and stir until blended.  Freeze according to manufacturer's directions.  Serve as soft serve, or spoon ice cream into covered container and freeze several hours until hard.

Prep Time:  Approximately 20 minutes     Cook Time:  0 needs to freeze

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