Description
A recipe for Raspberry Ice Cream

Ingredients

• 1 (10-ounce) package frozen raspberries in syrup, thawed
  
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  
• 2 cups (1 pint) whipping cream, whipped

Preparation
Prep Time: 10 minutes | Freeze Time: 6 hours

1. In blender container, blend raspberries until smooth.

2. In large bowl, stir together raspberries and sweetened condensed milk. Fold in whipped cream. Pour mixture into aluminum foil-lined 9 x 5-inch loaf pan. Cover and freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice to serve. Freeze leftovers.

Nutrition
no information available

Serves
Makes about 1 1/2 quarts

Variations
no information available