Philadelphia Style Raspberry Ice Cream

The weather has returned to being insanely hot, so lots of ice creams are made now. Especially when I find one where I don't have to stand over a stove cooking a custard base. Anything where I don't have to stand long is good due to an injured ankle really. :)

My parents recently visited with my grandparents and returned with fresh raspberry and blackberry jam from my grandparents. This seemed like a wonderful time to use some of the juice. Made a syrup in the morning for waffles, and added some to the ice cream base. I also thinned out the syrup a bit later on and added it to the ice cream base for a little extra flavour.

Enjoy!

Philadelphia Style Raspberry Ice Cream

Ingredients:

Ice Cream Base:

2 cups half and half
1 cup heavy cream
1/2 cup agave syrup
1 tbsp pure vanilla extract
1/2 cup fresh, unsweetened raspberry juice

Preparation:

Combine all the ingredients for the ice cream base. Whisk together to ensure the sugar is fully incorporated. As it is a liquid sugar being used and not a granular sugar, you do not need to worry about a grainy texture. Don't whisk it too long as you do not want to try making whipped cream. :)

Allow the mixture to chill for 4+ hours in the fridge. Being an uncooked ice cream base, you can put it in the ice cream make after a couple hours so long as the dairy products were cold entering the ice cream maker.

Prepare the ice cream as per ice cream maker instructions. If you want ice cream that is past the soft serve stage place the remaining ice cream into a container which can be safely stored in the freezer for a couple hours.

If you want to you can make a raspberry syrup with raspberry juice, corn starch and agave to swirl into the ice cream and/or add some fresh raspberries.

It is best to eat this ice cream within a day or two of preparing it for best results and best texture.