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The fresh flavor of my homemade raspberry ripple ice cream just screams summer, and I give you instructions for the machine as well as a no churn recipe!


Servings

each recipe makes 6 servings

Total time

0 minutes

Courses

Dessert


Ingredients

  • ice cream machine method
  • 6 ounce pack of fresh raspberries
  • 2 cups (16 ounces) cold half and half
  • 11 ounce can of sweetened condensed milk
  • 1 tbsp vanilla bean paste
  • no churn method
  • 6 ounce pack of fresh raspberries
  • 1 cup (8.4 ounces) heavy cream
  • 8 ounces crème fraîche
  • 1 11-ounce can sweetened condensed milk
  • 1 tbsp vanilla paste


Method

  1. For the ice cream machine method: Puree the raspberries in a small food processor, set aside.
  2. Blend the half and half, sweetened condensed milk, and vanilla bean paste together in a bowl, use a whisk to make sure everything is well blended.
  3. Pour mixture into your ice cream machine and process according to instructions. At the very end, pour in the raspberry sauce and let it process just long enough for the raspberry to get swirled into the ice cream. Transfer to a loaf pan, cover, and freeze for at least 5 hours, or until firm enough to scoop.
  4. For the No Churn Ice Cream: Puree the raspberries in a small food processor, set aside.
  5. Whip the heavy cream until stiff peaks form, be careful not to over whip it.
  6. Beat in the creme fraiche, sweetened condensed milk, and vanilla, blending just until smooth.
  7. Add the ice cream mixture to a loaf pan, alternately with the raspberry puree.
  8. Using the handle of a wooden spoon swirl the puree into the ice cream. Cover and put in freezer for at least 5 hours, or until firm enough to scoop.

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