Recipe(tried): Raspberry Ice Cream

I just made fresh raspberry ice cream and it was an experience to make you swoon - though not til after the last spoonful was claimed. This recipe required no cooking, has no eggs, and is easy for kids to make, but has the texture and flavor of expensive high fat ice creams.

I used approximately 1/2 to 2/3 (limit fruit to no more than 1 and 1/3 cup) of a pint basket of washed berries, placed in a food processor and pureed. I don't mind seeds, but most kids don't like them, so sieve the pureed fruits, pressing hard to get all the juice. Mix one cup sugar into the fruit and juice, stirring 2-3 minutes. Add one cup half and half and two cups (unwhipped) whipping or heavy cream (I don't use the ultrapasteurized type.) With a spatula, blend well, until you can't feel the "sandy" texture of the sugar anymore.. Add one tsp vanilla extract, stir gently. If you'd like, add 2 drops red food coloring - mine didn't need it.

Then proceed with processing according to your ice cream maker's instructions. It's great soft straight out of the processor, or turn into a glass or plastic container and "ripen" about 2 hours in the freezer before serving. It's superb.

Next time, my kids plan to melt bittersweet chocolate, smear in a thin layer on waxed paper, cool, then break into bite-size shards. They'll mix the chocolate into the ice cream just before it finishes freezing in the machine. I can hardly wait!