Last summer, daughter Emma couldn't decide if she was more enthralled with her scoop of ice cream or the paper straw garnishing the cone.
Raspberry Lemonade Ice Cream
1 1/2 cups raspberries
1 (14-ounce) can sweetened condensed milk
Juice of 4-5 lemons
Zest of 2 lemons
3 cups half-and-half
1 teaspoon vanilla extract
1/8 teaspoon lemon extract
Pink food coloring
Mix raspberries, condensed milk, lemon juice and zest in a stand mixer. Add half-and-half, vanilla and lemon extracts, and food coloring. (Add food coloring one drop at a time until you reach the desired saturation of pink. One drop was enough for the soft pink ice cream pictured.) Mix until mostly smooth, with some bits of raspberry remaining.
Pour the ice cream mixture into an ice cream freezer, and churn according to manufacturer's directions. Allow ice cream to harden in the freezer, and remove the container shortly before serving. If desired, serve in waffle cones topped with whipped cream, raspberries and lemon zest.
And speaking of sweet treats, congratulations to Farrah, winner of my recent giveaway for a signed copy of Monograms. I did much of the writing for this recent special edition of Victoria, so it is a project close to my heart. If you didn't win, I hope you will pick up a copy on the newsstand or online here.
Farrah, please contact me within the week to claim your prize. You may e-mail me at firstname.lastname@example.org or leave a comment below.