NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL
Provided by Valerie Bertinelli
Categories dessert
Time 8h25m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
- Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
- Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.
RASPBERRY ICE CREAM
Steps:
- 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
- 2. Select Variable 1.
- 3. Turn machine on and slowly increase speed to Variable 10, then to High.
- 4. Use the tamper to press the ingredients into the blades.
- 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
- 6. Stop machine. Do not over mix or melting will occur. Serve immediately.
RASPBERRY SWIRL FROZEN DESSERT
Rich, creamy and delicious describe this raspberry treat. It's so luscious it's worth the time it takes to make it. -Karen Suderman, Sugar Land, Texas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside., In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form. , In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside., Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries., Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.
Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 164mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
SHORECOOK'S RASPBERRY SWIRL VANILLA BEAN ICE CREAM
After finding wild raspberries, I wanted to make a dessert that hubby would be able to eat. He cannot have seeds and I had some heavy cream to use so it wouldn't go bad. Playing around with the ingredients I had on hand led to this incredible ice cream.
Provided by SHORECOOK
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 9h35m
Yield 12
Number Of Ingredients 6
Steps:
- Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes.
- Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.
- Combine remaining 3/4 cup sugar, heavy cream, and milk in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste. Pour into a bowl and refrigerate until cool, about 1 hour.
- Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in the raspberry mixture. Freeze until firm, 8 hours to overnight.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 30.7 g, Cholesterol 56.8 mg, Fat 15.6 g, Fiber 4.2 g, Protein 2.4 g, SaturatedFat 9.5 g, Sodium 27.6 mg, Sugar 25.2 g
RASPBERRY SWIRL ICE CREAM
I'm a firm believer in being very nice to the people who feed me, which comes from working in restaurants and seeing what can happen to people who aren't. I have a particular soft spot for the young folks at my local fish market, who wake early each morning to unpack, bone, and clean icy cold fish all day long. Since their freezer has a much larger capacity than mine, and their capacity for eating ice cream follows suit, I got into the habit of bringing them lots of ice creams and sorbets. Each time I'd bring them another flavor, they'd drop whatever work they were doing, rip off the lid, and dig right in. They liked this Raspberry Swirl Ice Cream the most, and it earned me VIP status instantly. Since that day, I've gotten the quickest and most helpful service of anyone who shops at that fish store. This perplexes the other shoppers, who have no idea of the power of homemade ice cream. For best results, layer the just-churned ice cream with the raspberry swirl and avoid stirring it to preserve the colorful contrast between the frozen vanilla custard and the gorgeous swirl of raspberries.
Yield makes about 1 1/2 quarts (1 1/2 liters)
Number Of Ingredients 9
Steps:
- To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
- An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until they're juicy but with nice-sized chunks of raspberries remaining. Chill until ready to use.
- Freeze the ice cream custard in your ice cream maker according to the manufacturer's instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled raspberry swirl mixture.
- To make Blackberry Swirl Ice Cream, substitute blackberries for the raspberries and add 1 teaspoon freshly squeezed lemon juice to the mixture.
- Sandwich Raspberry Swirl Ice Cream between Oatmeal Ice Cream Sandwich Cookies (page 226) or Chocolate Ice Cream Sandwich Cookies (page 223).
RASPBERRY RIPPLE ICE CREAM
This summer recipe doesn't need an ice cream machine - pop it in the freezer, then enjoy in the sunshine
Provided by Good Food team
Categories Dessert, Snack
Time 30m
Number Of Ingredients 5
Steps:
- Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
- Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water - make sure the bowl isn't actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
- In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
- Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.
Nutrition Facts : Calories 1193 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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.
WHITE CHOCOLATE AND RASPBERRY ICE CREAM
A very rich and yummy ice cream made with a custard base.
Provided by pelicangal
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat milk, sugar, vanilla bean and seeds, and salt in a saucepan over medium heat until warm, about 5 minutes.
- Whisk egg yolks and about 1 cup warm milk mixture in a bowl; stir egg mixture into saucepan. Continue to cook and stir until custard thickens enough to coat the back of a spoon, 5 to 7 minutes. Remove vanilla bean. Stir white chocolate chips into custard until melted. Pour custard into a large bowl and stir in heavy cream and vanilla extract. Cover and refrigerate until chilled.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency.
- Heat raspberries in a saucepan over medium heat until raspberries begin to fall apart, 7 to 10 minutes. Press raspberries through a sieve over a bowl to remove the seeds; discard seeds.
- Gently swirl raspberries into the soft ice cream creating ribbons of raspberries. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 343.5 calories, Carbohydrate 29.3 g, Cholesterol 145.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 4.3 g, SaturatedFat 14.1 g, Sodium 59.7 mg, Sugar 26.7 g
RASPBERRY ICE CREAM
"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." -Diana Leskauskas, Chatham, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 quarts.
Number Of Ingredients 5
Steps:
- Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts :
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