Ingredients

• Raspberries - 2 cups
• Heavy cream - 1 cup
• Whole milk - 1 cup
• Granulated sugar - ¾ cup
• Lemon juice - 1 tablespoon
• Vanilla extract - 1 teaspoon

Instructions

1. 1.

   In a blender, puree the raspberries until smooth.

2. 2.

   Strain the raspberry puree through a fine mesh sieve to remove the seeds.

3. 3.

   In a mixing bowl, combine the raspberry puree, heavy cream, milk, sugar, lemon juice, and vanilla extract.

4. 4.

   Stir until the sugar is completely dissolved.

5. 5.

   Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

6. 6.

   Once churned, transfer the ice cream to a lidded container and freeze for at least 2 hours before serving.

Nutritional Facts