Tuesday Thyme: Ice Cream

No brilliant ideas today. Just a delicious recipe. Enjoy!

Raspberry Ice Cream
1/2 cup boiling water
1 c. ice
1 pkg. (3 oz.) raspberry jello
1 c. sugar
1 c. whipping cream (unwhipped)
1 c. raspberries
6 oz. evaporated milk
1 ¾ - 2 c. milk
1/3 box rock salt
1 bag of ice

1. Dissolve into 1/2 c. boiling water: 1 pkg. raspberry jello, 1 c. sugar.
2. Pour 1 cup ice cubes into mixture. Stir to dissolve ice.
3. Pour into 4 quart freezer can.
4. Add 1 cup whipping cream (unwhipped), 1 cup raspberries, 6 oz. evaporated milk, and milk.

5. Assemble and turn on ice cream maker. Freeze ice cream, layering ice and rock salt around drum. Use 1 part salt to 8 parts ice. As ice/salt mixture melts, add more ice and salt to keep outer drum full. Motor will slow down or stop (depending on type of ice cream maker) when ice cream is done. Remove plastic dasher and cover ice cream. Leave in ice cream maker with ice and salt to keep cold until serving.

I have an ice cream maker from here. Good luck!


Holly Janeen said...

dang it... right when JEff and i got rid of our ice cream maker.
perhaps i should add that to my Christmas list... :)

Spencer and Anna said...

Is this the same recipe you made for Spencer and I that one time? If so, I can leave testimony here for everyone that reads this that it is wonderful. :0)

Thais said...

OK. I love ice cream and all... but it's so much easier to buy it. :-D

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