Raspberry Ripple Ice Cream

by Beth on July 6, 2010

It’s that time of year when there’s an abundance of beautiful fresh berries on sale at grocery stores across the country! Having already tackeled Strawberry Ice Cream this summer, I decided to snag a package of raspberries.

In The Perfect Scoop, David Lebovitz details a recipe for Raspberry Swirl ice cream. Using that as inspiration, I made my go-to vanilla base and layered it with a smooth, bright raspberry sauce. David’s recipe simply calls for mashing the whole berries with a fork, but I opted to puree the raspberries and strain out the seeds.

The final product is even better than I had imagined. The tangy, fresh raspberry sauce pairs beautifully with the mellow vanilla ice cream. While certainly delicious on its own, a generous helping of hot fudge takes this ice cream to another level.

Raspberry Ripple Ice Cream

1/4 cup Egg Beaters
7 oz. fat free sweetened condensed milk (1/2 can)
3 tbsp white sugar
3 tbsp brown sugar, not packed
8 oz heavy whipping cream
8 oz fat free half and half
8 oz skim milk
1/8 tsp salt
1 1/2 tbsp vanilla extract
1/4-1/2 cup raspberry sauce (see recipe below)

1. Pour half and half into small saucepan and heat, stirring occasionally, until steam rises. Remove from heat.
2. In a separate bowl, use a whisk or electric mixer to beat Egg Beaters, sweetened condensed milk and sugar together. Beat in 1/2 cup of hot half and half and then stir this mixture into the saucepan with the remaining half and half.
3. Cook over medium-low heat, stirring almost constantly. Continue until the mixture reached 170-180 degrees or is slightly thickened. Do not bring the mixture to a boil.
4. Pour the mixture into a separate bowl and stir in the cream, milk, vanilla extract and salt.
5. Chill the mixture for several hours (overnight is even better). You can speed up the process by placing the bowl containing the mixture in a large bowl filled with ice and water.
6. Freeze in ice cream maker according to manufacturer’s directions.
7. Transfer the ice cream to a storage container, alternating layers of ice cream with generous drizzle of raspberry sauce. Do not mix the ice cream and the sauce, as it will become muddied.

Raspberry Sauce
adapted from David Lebovitz’s Raspberry Swirl
The Perfect Scoop, p.92-93

1.5 cups (160 grams) raspberries, fresh or frozen
3 tbsp sugar
1 tbsp vodka

1. Puree the raspberries in a food processor or blender.
2. Using a rubber spatula, press the puree through a mesh strainer to remove the seeds.
3. Whisk the sugar and vodka into the strained sauce.
4. Cover and store in the refrigerator until needed.

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