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Wednesday, 13 August 2014

HOMEMADE RASPBERRY RIPPLE ICE CREAM, AT ITS BEST - Step wise recipe

Of all the Ice creams I prepared recently, this Homemade Raspberry Ripple ice cream turned out to be the best and most liked by Family members. 


Ice creams are a big No- No to my husband as he is intolerant to cold foods. Its always been the case with anything chilled. But there are always some exceptions to this rule specially when it comes to any berry based products. He has a strong liking towards Strawberry and Raspberry.



This is one particular ice cream he always loves to have since his bachelor days in London. He has mentioned it to me umpteen times in the past. 

One fine day I decided to make it for him as a surprise.I was a bit scared about the outcome in the beginning but fortunately the result was great and I was on ............................Cloud 9. The sweet and tangy combo of this frozen delight is worth a try. 



The steps are very simple. After couple of attempts , I vouch that making creamy, delicious ice creams at home is not Rocket Science. All you need to do is to prepare the Raspberry Coulis a day before. It saves time. Click here for the recipe. Also refer to my other posts on One Step -No Churn Coffee Ice creamPink Berry DuoEasy Eggless Mango Ice cream and Orange Sorbet.

Preparation Time: 10 mins                       Freezing Time: 6 to8 hrs                           Yield: 750 ml

INGREDIENTS

300 ml Heavy Whipping cream
250ml Full Cream Condensed Milk 
Few drops of Vanilla Essence
Raspberry Coulis as required ( I used the whole lot)

METHOD
  • Pulse the Whipping cream for two mins. Then add the condensed milk and pulse until well combined.
         
  • Add the Vanilla and pulse once more. Pour out little of this into the freezer safe container.
          

  • Pour little of the Raspberry coulis into the Cream and Condensed milk mixture using a round spoon so as to form streaks.
         

  • Repeat until all or the required amount is used. Top the last layer with the Coulis. Save some Coulis for some extra topping while serving. 
  • Dip a fork into the mixture and gently make ripples. Remember not to mix it too much.
         
  • Close and leave it in the freezer overnight or for 8 hours minimum until you serve.
  • ENJOY!! See you soon !
NOTES
  • This version is slightly on the sweeter side. Reduce the condensed milk quantity if you prefer it mild.
  • Please note that the Raspberry Coulis also has added sugar, so adjust accordingly by tasting the mixtures before you combine them.
  • I topped the icecream with some breakfast cereal. You can try anything you prefer or serve as it is.
  • Before serving, rest the box for 3 to 4 mins to scoop it out with ease.
  • Dip the mould in water every time for a clean scoop.

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Happy Cooking
Sowmya