Raspberry and Brownie Chunk Ice Cream
with Fresh Raspberries
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Fresh Raspberry and Brownie Chunk Ice Cream
yield: about 1 quart
Ingredients:
1 c. whole milk
3/4 c. sugar
2 c. heavy cream, divided
pinch of salt
6 large egg yolks
2 tsp. pure vanilla extract
12 oz. fresh Driscoll’s raspberries
1-1/2 c. fudgy brownie chunks, about 1/2″ in size
For the full recipe, head to A Farmgirl’s Dabbles.