Ingredients
- 2 cups whipping cream
- 1 cup whole milk
- 1/2 cup maple syrup
- pinch of salt
- 1 tbs pure vanilla extract
- 2 cups fresh raspberries, washed and completely dried
- 1/2 cup New Canaan Farms Raspberry Jam
SERVE WITH:
Waffle cones or meringues and fresh raspberries
Directions
- Whisk together cream, milk, maple syrup, salt, and vanilla extract. Pour into your pre-frozen ice cream maker bowl and churn according to directions to get to a soft-serve point. Freeze according to the directions of your ice cream maker. (I use a Cuisinart Ice 30, which took about 25 mins)
- While the ice cream is churning, gently cut the raspberries in half
- Once the ice cream has reached soft-serve point, slowly add in the raspberry jam a little bit at a time, as the ice cream is still churning
- Tip the fresh raspberries in to churn them into the mixture
- Once both ingredients are gently mixed in, turn off the machine and spoon the ice cream into a chilled 9″x5″ loaf pan
- Cover tightly with cling wrap, so the film touches the ice cream and air is sealed out, then freeze until solid!