Raspberry Ice Cream In A Bag Recipes

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EASY ICE CREAM IN A BAG



Easy Ice Cream in a Bag image

Great recipe for kids on a campout. Eat the ice cream right out of the bag or serve over homemade cobbler.

Provided by JOLEANB

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 20m

Yield 1

Number Of Ingredients 6

¼ cup milk
¼ cup half-and-half
1 tablespoon white sugar
¼ teaspoon vanilla extract
1 cup ice cubes, or as needed
3 tablespoons ice cream rock salt

Steps:

  • Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
  • Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
  • Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 18 g, Cholesterol 28.5 mg, Fat 8.9 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 20978.6 mg, Sugar 15.5 g

BLACK RASPBERRY ICE CREAM



Black Raspberry Ice Cream image

I thought the sweet delicious treat of my youth was forever lost to me when I moved west, but I've managed to recreate it using black raspberry powder. Of course if you can get fresh black raspberries, use them!

Provided by David Pinkus

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 50m

Yield 8

Number Of Ingredients 7

1 pint fresh black raspberries
2 cups heavy whipping cream, divided
½ cup low-fat milk
1 cup white sugar
2 eggs, beaten
½ teaspoon vanilla extract
1 large bowl of ice water to cool the mixture

Steps:

  • Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
  • Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
  • Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
  • Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
  • Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
  • Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.

Nutrition Facts : Calories 346.3 calories, Carbohydrate 32.1 g, Cholesterol 128.6 mg, Fat 23.6 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 14.2 g, Sodium 48.2 mg, Sugar 27 g

RASPBERRY ICE CREAM



Raspberry Ice Cream image

"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." -Diana Leskauskas, Chatham, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 quarts.

Number Of Ingredients 5

2 cups fresh or frozen raspberries, partially thawed
1 cup sugar
2 cups heavy whipping cream
1 cup half-and-half cream
2 teaspoons vanilla extract

Steps:

  • Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Nutrition Facts :

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