Lemon Raspberry Ice Cream
When I can’t find my favorite lemon raspberry ice cream, I just make some myself. Yes, that’s one of my absolute favorite flavors for that cold treat, and it’s nowhere to be found. Supermarkets have either lemon or raspberry ice cream, but that taste combo is what I’m after. So I had to make a quick recipe and be done with my cravings. At this over 100°F degree heat, the only thing I pretty much enjoy eating or making is cold treats, so expect more recipes and flavors coming soon.
This lemon raspberry ice cream, is pretty much similar to any my other easy ice cream recipes, the ones that don’t require a special machine. The only difference is the flavors .
2 ½ cups cold heavy whipping cream, I use full fat
1 can sweetened condensed milk, I use only ¾ of the can, go by your taste for sweetness
12-16 oz (2 packs) fresh raspberries ,you can use more for stronger taste
¼ cup granulated white sugar
½ tsp Amoretti lemon zest oil, ( or the zest of 2 lemons)
Pink food coloring, optional
Start by cooking the raspberries
In a saucepan combine raspberries and sugar, save a handful if you want to decorate and make individual ice creams, refer to YouTube tutorial for more details
Cook on low to medium heat until it comes to a boil
Simmer another 7-10 minutes, set aside to cool down completely
Whisk the heavy whipping cream until thick
Stir in sweetened condensed, lemon zest oil, cooled raspberries ( it’s a good idea to save some of that raspberry syrup to pour on ready ice cream before serving )
Gently fold everything until incorporated
Allow to chill 6-8 hours
Enjoy and stay cool!