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
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 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
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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