1 quart fresh or frozen raspberries, divided
1/4 C sugar
1 C whipping cream
1 C vanilla ice cream, softened
Chill large mixing bowl and beaters in freezer 10 minutes. Rinse raspberries; carefully pat dry. Place in a medium bowl, reserving 1/3 cup. Sprinkle with sugar. Crush raspberries lightly with back of a spoon to release small amount of juice. Let stand at room temperature while preparing ice cream mixture. Combine whipping cream and ice cream in chilled mixing bowl. Beat with electric mixer at low speed until blended, about 1 minute. Alternate layers of raspberries and ice cream mixture in parfait glasses. Top with reserved raspberries.
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