Napping with Raspberries: Ice-Cream #8

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.