Reviewed: Jan. 6, 2012

I wanted to add to my review ... I didn't puree the frozen raspberries. I let them thaw so as to get the juice and smashed them ... preferring bits of raspberry. There were no seeds.

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Reviewer:

incazzata

Reviewed: Sep. 21, 2011

Delicious, rich ice cream. I pureed two 10 ounce packages of frozen raspberries and then strained them through a mesh strainer. I then cooked the sugar with the raspberry puree and cooled the mixture before mixing it with the other ingredients. I omitted the vanilla because I feel it makes the raspberry flavor less bright. My husband had requested raspberry ice cream with chocolate swirls, so after processing the mixture in the ice cream maker, I layered the semi-soft ice cream with fudge sauce before freezing it hard in the freezer. Wonderful.

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Reviewer:

Lisa6

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Cooking Level: Expert

Living In: Coon Rapids, Minnesota, USA

Reviewed: Aug. 8, 2011

Great recipe. I used 2 cups cream with 1 cup 2% milk putting all ingredients in the blender and then strained the entire mixture before putting it into the icecream maker.

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Reviewer:

Deb

Reviewed: Aug. 7, 2011

Ok, I admit that I changed this enough that it doesn't resemble the original.. But it turned out so great, that I would like to share my changes.. I did use 1C of sugar ( I used organic ) and 3C of heavy cream. I scalded these two, then added 2 beaten eggs, which I tempered first.I cooked ( but not boiled! ) it over low heat, stirring constantly, until it coated the back of a spoon, about 10 min.Then I added 1t. of vanilla. I pureed 3 C of fresh raspberries in a blender, and then pushed them through a sieve to remove most of the seeds. I added this to the cooled custard,and chilled it for 4 hours. I used my kitchenaid ice cream maker to freeze it..VERY creamy, like a frozen custard...and very yummy!

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Reviewer:

tmcp

Cooking Level: Intermediate

Home Town: Kimberly, Idaho, USA

Reviewed: Aug. 6, 2011

I made this mostly as directed but found it too creamy and not nearly enough raspberries -- even though I used about 3.5 cups. Like one reviewer said, the ice cream tasted kind of like Cool Whip. I was really hoping for the tang and depth of flavor that you get in a good raspberry ice cream. My kids liked it, though.

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juiceboxhero

Reviewed: Aug. 1, 2011

Delicious. Creamy, fruity and fun! Couple notes: -I increased the raspberries to 2 pints -I pushed the raspberry puree through cheesecloth to get rid of as many seeds as possible -I mixed everything together with the sugar in a bowl, not in the ice cream maker.

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Reviewer:

MasterJ

Reviewed: Jul. 26, 2011

Being new at this, I was dreading de-seeding the raspberry puree after blending, but actually, found it a breeze. With a five-inch fine sieve, I happened to use an old spatula. After methodically pressing the puree through for a while, I tired of that and started just whipping the puree, round and round using the flat end of the spatula. Lo and behold, it worked wonderfully. In about 10 minutes I had 3-4 cups of puree and slightly less than a cup of quite dry seeds. And this recipe seems quite easy to make.

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newatthis

Reviewed: Jul. 23, 2011

Loved this recipe! I too strained out the seeds. I mashed about 4 cups, then strained and had about 2.5 cups of raspberry puree - added the rest of the ingredients - also reduced vanilla to 1 tsp of vanilla bean paste. Was AWESOME!! Love it - thanks for sharing.

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goldilost

Reviewed: Jul. 16, 2011

We have a lot of wild raspberries and I have made ice cream previous to this but it seemed a great idea to use the raspberries for this. I just made some revisions 1 cup each of heavy cream, milk, & half&half no sugar with fresh berries you don't need it. I then blended the berries and poured them in when the milk/cream mix started to freeze. It turned out great thank you so much!!!

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Reviewer:

jon

Reviewed: Mar. 13, 2011

This was good, but as another reviewer said; i didnt like the seeds. The flavor was great but next time i will strain the liquid before freezing it. I dont mind a few seeds, but there is WAY too many!

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