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
CHOCOLATE-FLAKE RASPBERRY ICE CREAM
A few years back, I made a delicious discovery: I could get the luxurious texture of French-style, custard-based ice cream with a recipe for eggless, Philadelphia-style ice cream. My ice cream has the usual cream, milk and sugar, but it's also got powdered milk for richness, honey for smoothness, and alcohol for scoopability. The vodka keeps the ice cream soft and creamy, desirable in any ice cream and vital when there are berries, which have a tendency to go from juicy to rock-hard in the freezer. Any berries will work in this recipe, but I use raspberries, fresh or frozen, and bolster their flavor and color with a little freeze-dried raspberry powder (optional, but nice). The chocolate flakes are made with melted dark chocolate and coconut oil. Drizzled into the ice cream at the end of churning, the chocolate spins into flakes; drizzled over the ice cream before serving, it hardens on contact.
Provided by Dorie Greenspan
Categories snack, ice creams and sorbets
Time 15m
Yield 1 generous quart
Number Of Ingredients 12
Steps:
- Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.
- Make the ice cream: Working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) Cover, and refrigerate the mixture for up to 1 day, or churn right away. When you're ready, pour the mixture into the ice cream maker and churn according to the manufacturer's directions.
- Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.
- Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it's had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream. It will immediately harden into a chocolate shell.
RASPBERRY-CHOCOLATE PARFAITS
Steps:
- Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream in 2 glasses. Top with whipped cream and more raspberries.
RASPBERRY & DARK CHOCOLATE CHEAT'S ICE CREAM TERRINE
Try this easy terrine for dessert, layered with ice cream, dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead to wow your guests
Provided by Liberty Mendez
Categories Dessert
Time 23m
Yield Serves 8-10
Number Of Ingredients 7
Steps:
- Line a 900g loaf tin (ours was 9 x 20 x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.
- Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.
- Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream.
- Use the overhanging parchment to cover the top of the tin, using more parchment if it doesn't cover the terrine completely, and freeze for at least 8 hrs, or overnight. Before serving, let the ice cream sit at room temperature for 10 mins. Tip upside down and remove from the tin, and drizzle with a little more melted chocolate to decorate. Run boiling water over your knife, wipe dry, and slice to serve.
Nutrition Facts : Calories 416 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
RASPBERRY ICE CREAM DELIGHT
This gorgeous make-ahead dessert is a light, refreshing ending to a summer meal. I first made it for my aunt's 85th birthday dinner and everyone loved it! -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 342 calories, Fat 14g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 192mg sodium, Carbohydrate 50g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY ICE CREAM
This is the BEST raspberry ice cream! With only 5 ingredients, you can't beat how smooth, creamy and delicious this egg free rasperry ice cream is! You only need 30 minutes and a love of raspberries to enjoy a nice bowl of this covered in chocolate fudge sauce!
Provided by Janelle
Time 50m
Number Of Ingredients 5
Steps:
- Blend 5 cups of raspberries in the blender.
- Using a mesh strainer, slowly press puree through mesh strainer leaving seeds in the strainer. This should result in approximately 2 cups of puree.
- Add lemon juice to raspberry puree, mix and set aside.
- In a large bowl, combine whipping cream, milk and sugar. Mix well.
- Add seedless raspberry puree to whipping cream and mix to incorporate.
- Freeze according to your ice cream makers directions.
- Once ice cream is done mixing, transfer to a container with a lid.
- Cover and freeze for several hours then scoop and enjoy!
Nutrition Facts : Calories 142 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 54 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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