Homemade Raspberry Ripple Ice Cream

Homemade Raspberry Ripple Ice Cream

Ingredients:

For the Vanilla Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• ¾ cup (150g) granulated sugar
• 4 large egg yolks
• 1½ tsp vanilla extract
• Pinch of salt

For the Raspberry Sauce:

• 2 cups (300g) fresh or frozen raspberries
• ½ cup (100g) granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)

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Instructions:

Step 1: Prepare the Raspberry Sauce

1. In a medium saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture becomes saucy (about 5–7 minutes).
2. For a thicker sauce, dissolve the cornstarch in 2 tablespoons of water and stir it into the raspberry mixture. Cook for an additional 1–2 minutes until slightly thickened.
3. Strain the sauce through a fine sieve to remove seeds (optional) and let it cool completely. Set aside.

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Step 2: Prepare the Vanilla Ice Cream Base

1. In a medium saucepan, combine the heavy cream, milk, and ½ cup of sugar. Heat over medium heat until hot but not boiling.
2. In a mixing bowl, whisk the egg yolks and remaining ¼ cup of sugar until pale and creamy.
3. Slowly ladle about ½ cup of the hot cream mixture into the yolks while whisking constantly to temper them.
4. Gradually pour the tempered yolks back into the saucepan, stirring continuously over low heat until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract and a pinch of salt. Strain the custard through a fine sieve for smoothness.
6. Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight.

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Step 3: Churn the Ice Cream

1. Pour the chilled vanilla custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

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Step 4: Create the Ripple Effect

1. Transfer half of the churned vanilla ice cream to an airtight container.
2. Spoon half of the cooled raspberry sauce over the ice cream and use a knife or skewer to gently swirl it in.
3. Add the remaining ice cream on top, followed by the remaining raspberry sauce, and swirl again.
4. Cover the container and freeze for 4–6 hours until firm.

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Step 5: Serve

1. Scoop and serve, showcasing the beautiful raspberry swirls. Optionally, garnish with fresh raspberries or mint leaves.

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Why This Recipe Stands Out:

• Tangy-Sweet Contrast: The tart raspberry sauce complements the creamy vanilla base perfectly.
• Elegant Swirls: The ripple effect makes this dessert visually stunning.
• Fresh and Homemade: Every bite bursts with real fruit flavor and rich creaminess.

Enjoy this beautiful and delicious raspberry ripple ice cream—a classic treat that’s always a crowd-pleaser! 🍦🍓

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