NO-CHURN ALMOND AND RASPBERRY SWIRL ICE CREAM
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract and don't want to go to the store.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Milk/Cream Raspberry Almond Fruit Vegetarian Wheat/Gluten-Free Peanut Free Soy Free Kid-Friendly Summer
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10-15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
- Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
- Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
- Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
- Scrape about one third of ice cream base into a loaf pan that's at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
- To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
- Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
RASPBERRY AND OATMEAL SWIRLS
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
- Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
- Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
- These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.
BAREFOOT CONTESSA'S PEACH & RASPBERRY ALMOND SWIRLS
I saw Ina make this on her food network television show entitled "Breakfast In, Breakfast Out".
Provided by Juenessa
Categories Breakfast
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Line a sieve with cheesecloth or paper towels and suspend it over a bowl.
- Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
- Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest.
- Thin with 1/2 to 1 cup of peach nectar until it is a desirable consistency.
- Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish).
- Garnish with the reserved almonds, peach and raspberries.
- **Cook time does not include draining yogurt for 3 hours or overnight.
Nutrition Facts : Calories 435.1, Fat 15, SaturatedFat 7.2, Cholesterol 42.5, Sodium 156.5, Carbohydrate 65.3, Fiber 5.7, Sugar 51.2, Protein 14.5
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