Yummy
First dessert this year from the garden.
8 ounces fresh picked Raspberries
1/3 Cup Splenda or superfine sugar
1 1/4 Cups whole Goat’s milk or milk of your choice
1/4 Cup 1/2 and 1/2 or whipping cream (for a lighter dish skip this and increase the regular milk)
1 Tsp real Vanilla Extract.
Puree the raspberries in a blender and pass through a strainer if you want to remove the seeds. If using Splenda it’s best to add it to the raspberries if using sugar add to the milk and whip to dissolve. Add Vanilla Extract. Refridgerate all until cold then combine and add to your favourite ice cream maker and process. Makes about 1/2 pint really delicious raspberry ice cream
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