Raspberry Ripple Ice Cream

I had planned to post a recipe using local strawberries but the season was very short due to all of the rain on the plants.  I have been able to get local raspberries which I used in this recipe for the Raspberry Ripple Ice Cream.

The raspberry industry in Michigan is relatively small but the berries are a welcome sight at farm markets.  A lot of the raspberries are used by chefs in Michigan restaurants.  Source.

The Raspberry Ripple Ice Cream is made in an ice cream maker.  I have had my ice cream maker for 3 years and am pleased with it.  I have the Cuisinart Ice-21 model which makes up to 1 1/2 quarts of ice cream.  It is easy to operate and makes delicious ice cream.  It is available from Amazon for about $70.

This recipe is a non custard type of ice cream which makes it a lot easier to prepare.  Even without an egg custard base, it is still rich and delicious tasting with a slightly tart raspberry flavor.

Raspberry Ripple Ice Cream is a cold and creamy dessert that is perfect for hot summer days.

Raspberry Ripple Ice Cream

Raspberry Sauce

1 1/2 cups raspberries
3 tablespoons granulated sugar

Ice Cream

3 cups heavy cream
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

For the Raspberry Sauce

Combine raspberries and granulated sugar in a medium sized saucepan and bring to a boil over medium heat, stirring constantly.  Reduce heat to low and simmer for 5-8 minutes, or until thickened, stirring occasionally.  Press the raspberry mixture through a fine-mesh sieve into a bowl.  Cool the sauce to room temperature, then cover and chill in the refrigerator for at least 4 hours.  You should have about 1/4 cup of sauce.

For the Ice Cream

In a medium bowl, add the heavy cream, sugar, vanilla extract, and salt and whisk until the sugar is dissolved.  Cover and refrigerate 4 hours, or overnight.  Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.

Spoon one half of the ice cream into a freezer-safe container and then drizzle some of the raspberry sauce on top.  Repeat with the remaining ice cream and raspberry sauce.  Swirl the layers together.  Cover and freeze overnight until firm.  Makes about 5 cups of ice cream.  

I used freezing instructions for the Cuisinart Ice-21 Ice Cream Maker.  You will need to freeze in your ice cream maker according to the manufacturer’s instructions.

Have a wonderful and safe summer.  Below  is a picture of a butterfly enjoying the Bee Balm in my yard.






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