Ayano Sumida
Ayano Sumida
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Raspberry Ripple Ice Cream
Lusciously Creamy Vanilla Ice Cream with a Tart Raspberry Swirl
Ingredients:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1 tablespoon vanilla extract
For the Raspberry Swirl:
1 1/2 cups fresh or frozen raspberries
1/4 cup sugar
1 teaspoon lemon juice
Directions:
In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook for 8–10 minutes until berries break down and mixture thickens. Strain to remove seeds and cool completely.
In a large mixing bowl, whisk together cream, milk, sugar, and vanilla until sugar dissolves.
Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
Transfer half of the churned ice cream to a container. Spoon half of the raspberry sauce over it and swirl gently with a knife.
Repeat with the remaining ice cream and raspberry sauce. Do not overmix to preserve the ripple effect.
Cover and freeze for at least 4 hours or until firm.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Churn Time: 30 minutes | Freeze Time: 4 hours
Total Time: 4 hours 55 minutes
Kcal: 290 kcal | Servings: 6 servings
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Swirled to perfection This Raspberry Ripple Ice Cream is a dreamy blend of vanilla cream and tangy raspberry ribbons!Raspberry Ripple Ice Cream Lusciously Creamy Vanilla Ice Cream with a Tart Raspberry Swirl Ingredients: For the Ice Cream Base: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 1 tablespoon vanilla extract For the Raspberry Swirl: 1 1/2 cups fresh or frozen raspberries 1/4 cup sugar 1 teaspoon lemon juice Directions: In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook for 8–10 minutes until berries break down and mixture thickens. Strain to remove seeds and cool completely. In a large mixing bowl, whisk together cream, milk, sugar, and vanilla until sugar dissolves. Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes). Transfer half of the churned ice cream to a container. Spoon half of the raspberry sauce over it and swirl gently with a knife. Repeat with the remaining ice cream and raspberry sauce. Do not overmix to preserve the ripple effect. Cover and freeze for at least 4 hours or until firm. Prep Time: 15 minutes | Cooking Time: 10 minutes | Churn Time: 30 minutes | Freeze Time: 4 hours Total Time: 4 hours 55 minutes Kcal: 290 kcal | Servings: 6 servings #raspberryripple #homemadeicecream #fruitydessert #berryicecream #icecreamlover #vanillaripple #raspberryswirl #frozentreat #summerdessert #homemadegoodness #easyicecream #fruitflavoredicecream #sweettooth #icecreamrecipe #creamyicecream #raspberrydessert #swirledicecream #dessertinspo #churnedicecream #noeggicecream Swirled to perfection This Raspberry Ripple Ice Cream is a dreamy blend of vanilla cream and tangy raspberry ribbons!
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