Taste of Today Recipes

Taste of Today Recipes

Native Black Raspberry Ice Milk

By Chef Jamie Roraback
|  Tuesday, Jul 23, 2013  |  Updated 12:44 PM EDT
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Native Black Raspberry Ice Milk

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Makes 1 Quart Plus Overrun

  • 1 pint black baspberries (chopped)
  • ½ cup sugar
  • 2 Tbsp. lemon juice
  • 1 can sweetened condensed milk (one 14-oz. can)
  • 2 cups milk

Place the raspberries, sugar, and lemon juice in a pot. Cook over medium heat for about 5 minutes or until the sugar has dissolved and the berries are tender. Transfer mixture into blender or puree using an immersion blender. Strain out seeds if desired.

Place the condensed milk in a bowl. Gradually whisk in the black raspberry puree and the milk until smooth. Freeze in an ice cream machine according to manufacturers directions. Transfer to a container and place in freezer to for a firmer ice milk.

Serve in chilled bowls garnished with black raspberries and enjoy!

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