Moscato Ice Cream

• Produce

  • 3/4 cup Blueberries, fresh
  • 3/4 cup Raspberries, fresh

• Baking & Spices

  • 1 cup Granulated sugar
  • 1 (3.4 oz box Vanilla pudding mix, instant

• Dairy

  • 1 pint Heavy whipping cream

• Beer, Wine & Liquor

  • 1 cup Barefoot moscato

Found on showmetheyummy.com

Description

Directions

• Chill the bowl of your stand mixer in the freezer until cold.
• In another bowl, whisk together Barefoot Moscato, sugar, and pudding mix. Set aside.
• Remove the chilled bowl from the freezer and attach it to your stand mixer.
• Whip chilled heavy whipping cream until stiff peaks form. It should take about 90 seconds or so.
• Reduce the speed of your stand mixer, and slowly pour in the moscato/sugar/pudding mixture until fully combined.
• If the peaks have fallen, increase speed to high until stiff peaks have formed again. (see video above for visuals)
• Using a spatula, gently stir in the fresh (optional) berries.
• Place the ice cream into a large loaf pan (or tupperware container).
• Cover tightly with saran wrap.
• Place in the freezer overnight or until hard (about 12 hours).
• Serve with more fresh berries and enjoy!