Home garden grown raspberries are a joy – and there is no better excuse for making a batch of this easy and delicious ice cream than an over abundance of fruit coming out of your backyard. But even if you buy your berries (or your peaches) this is a great summer recipe, to be made only during the hot summer month(s) that is raspberry month.

This is a Philadelphia style ice cream – which means no eggs (and thankfully, no eggyness after a couple of days of storage) and which translates into utter simplicity for the cook.

The secret to success here is the quality of the ingredients, and when a recipe only calls for 3 things; they’d all better be good!

Macerating the raspberries in sugar for a half hour prior to making the ice cream is an essential step, which lowers the moisture content of the berries. This keeps the berries from freezing into icy little pellets in the ice cream and allows you to keep the berries relatively whole, beautiful, and unprocessed.

Back Garden Raspberry Ice Cream (Philadelphia Style)

• 2 cups of heavy cream
• 2 cups of whole milk
• ½ cup plus 2 Tbls of white sugar
• A small pinch of salt
• 1 ¼ cups of fresh raspberries

A Few Easy Steps to Homemade Raspberry Ice Cream

1. Mix the berries with 2 Tbls of sugar and let stand for a half an hour, stirring occasionally
2. Mix the remaining sugar with the cream, milk and salt and stir until the sugar has dissolved.
3. Add the berry mixture to the cream mixture and plop it all into your ice cream maker.
4. Process and then eat!

Delicious!

Macerating berries in sugar to remove extra liquid will work for any type of berry, and this recipe can be made using blackberries or strawberries as well.