Description
Delicious homemade raspberry ice cream served in crispy waffle cones.
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 waffle cones
- Whipped cream
- Fresh raspberries for garnish
- Raspberry sauce (optional)
- Crushed nuts or cookie crumbles (optional)
Instructions
- Prepare Raspberry Puree:
- Blend the fresh raspberries in a blender until smooth.
- Strain the puree through a fine mesh sieve to remove seeds. Set aside.
- Make Ice Cream Base:
- In a medium saucepan, combine heavy cream, milk, and sugar.
- Cook over medium heat until the sugar dissolves, stirring occasionally.
- Remove from heat and stir in the vanilla extract and raspberry puree.
- Chill the Mixture:
- Allow the mixture to cool to room temperature.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker.
- Churn according to the manufacturer’s instructions until it reaches a soft serve consistency.
- Freeze for Harder Texture:
- Transfer the ice cream to an airtight container.
- Freeze for an additional 2-4 hours for a firmer texture.
- Assemble the Cones:
- Scoop raspberry ice cream into waffle cones.
- Top with whipped cream, a fresh raspberry, and drizzle with raspberry sauce.
- Add crushed nuts or cookie crumbles if desired.
Notes
- For a richer flavor, use a splash of raspberry liqueur in the ice cream base.
- Ensure all ingredients are cold before churning to achieve a smoother texture.
- Experiment with adding a pinch of salt to enhance the raspberry flavor.
- Prep Time: 4 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cone