This recipe can be made with or without an ice cream maker. Follow 1A and 3A if using an ice cream maker and 1B and 3B if not. Prep: 1A. If using an ice cream maker: Place ice cream maker bowl in the freezer according to manufacturers instructions (usually 24 hours in advance). 1B. If NOT using an ice cream maker: Place a shallow container with a lid in the freezer. (The shallower the container the more quickly it will freeze.) Make: 1. Add water and raspberries to a food processor or blender. Pulse until mixture has a smooth consistency. 2. Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved. 3A. If using an ice cream maker: Freeze according to your ice cream maker's instructions. 3B. If you're NOT using a ice cream maker: Pour the mixture into the pre-frozen shallow container. Freeze for 45 minutes and then stir, breaking up any chunks, return to freeze and continue stirring every 30 minutes until desired consistency is reached (about 2 hours).
This recipe can be made with or without an ice cream maker. Follow 1A and 3A if using an ice cream maker and 1B and 3B if not. To speed up the process start with frozen raspberries. If a smoother consistency is desired, after pureeing the raspberries, place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer. Check out our favorite tips for making homemade ice cream here - http://blog.gatheredtable.com/2015/07/06/homemade-ice-cream-with-or-without-an-ice-cream-maker/