Summer isn’t truly summer in our family until we’ve had a chance to go raspberry picking. Each year we head up to Seattle to visit family members, and make our annual visit to one of several raspberry farms in the area. This year we headed to Remlinger Farms in Carnation, WA, where the pickings were plentiful and inexpensive.
Heading back to my sister’s house, we had a lively debate in the car about what we would do with the fruit. There was the jam contingent, the pie group, the pancake lovers, and the ice cream fans. Fortunately, with 16 pounds of raspberries, we had more than enough to please everyone…but since it was a hot day, the ice cream fans moved to the top of the list.
Our nieces called our attention to the following ice cream recipe from the wonderful cookbook The Silver Spoon for Children: Favorite Italian Recipes. This ice cream is super-easy to make and lends itself well to more than one kid participating. The original “Fruits of the Forest Ice Cream” recipe called for multiple varieties of berries but we used only raspberries this time.
Raspberry Ice Cream (adapted from “Fruits of the Forest Ice Cream” from The Silver Spoon for Children)
1 1/4 cups heavy cream
3 1/4 cups raspberries
Juice of 1/2 lemon
Scant 1 cup superfine sugar
1. Pour the cream into a large bowl and use a hand whisk to whip it until soft peaks form. (Good job for Kid 1.)
2. Put the berries and lemon juice into a food processor. Puree until completely mashed up. Add the sugar and process one more time. Good job for Kid 2.)
3. Spoon the pureed fruit carefully into the whipped cream, about 1 cup at a time, and gently fold it together to mix. (Good job for Kid 3.)
4. Add mixture to your ice cream maker and process according to your manufacturer’s instructions. Alternately, pour the mixture into a plastic tub and freeze for at least 3 hours. Serves 8.
Who’s ready to dig in?