Friday, August 24, 2007

Raspberry Vanilla Ice cream

2C raspberry puree
1C half & half
1C simple syrup
1/2C heavy cream
2t vanilla paste

When fresh berries are unavailable use 2 bags of frozen berries and add them half frozen to a food processor, then puree until the seeds are broken up. I confess, I'm lazy; I tried forcing the puree through a sieve and realized it was useless. We need more fiber in our diets anyway!
Add the other ingredients to a large measuring cup and measure out 2 cups of the puree, add it to the liquids, then stir until well incorporated. Pour into your ice cream freezer and follow manufacturer's instructions.

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