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!