My ice-cream maker does not travel with me on vacation. Instead of packing heavy kitchen tools, I choose to travel equipped with useful recipes. For my vacation on Martha's Vineyard I brought my friend Alba's recipe for Raspberry Ice-Cream, that does not require an ice-cream maker. This recipe is summer decadence at it's best. There is no custard making involved, you just put the ingredients in a blender and freeze them before eating. We have already enjoyed several bowls this week and have plans to make more.
Alba's Raspberry Ice-Cream
20 oz. fresh raspberries
2 c. sugar
4 c. full-fat sour cream, well stirred
1 t. vanilla
1. Wash and dry raspberries, remove any stems or leaves from the bunch.
2. Pour all ingredients into a food processor and puree until completely smooth.
3. Pour mixture into a freezer-friendly bowl and freeze for 4-6 hours.
4. Remove from freezer 5 minutes before serving to allow ice-cream to soften.
7.10.2009
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This is so good and so easy! Thank you Kelsey!
ReplyDeletelook at that! who thought this could be easy! a Must try!
ReplyDeleteCould this be done with most fruits???
ReplyDeleteHi!
ReplyDeleteThis could be done with other berries like blueberries in strawberries. Be careful with juicier fruits like Peaches, you don't want to dilute the cream too much or it won't freeze well. Give it a shot and let me know how it goes! :)
Have you ever tried frozen bananas in the food processor? Chop them up and let the processor run for a while and it makes the creamiest ice cream! So yummy!
ReplyDeleteKelsey-
ReplyDeleteExcellent recipe...especially when you realize you have a lot of sour cream for some reason