Homemade Raspberry Ice Cream
Keyword: Cookies
Skill: intermediate
Servings: 1
For the Raspberry Puree:
- ¼ cup (50 grams) sugar
- ¼ cup (50 grams) water
- ½ teaspoon (2.5 ml) vanilla extract
- 8 ounces (250g) raspberries
- ½ lemon juice
For the Raspberry Ice Cream:
- 2 ½ cup (500 ml) cold heavy cream
- ¾ - 1 cup (200- 250 grams) cold sweet condensed milk, amount depending on the amount of sweetness you like
- 1 teaspoon vanilla bean paste, optional
- 1 cup raspberry puree
For the Raspberry Puree:
- In a small saucepan bring sugar, water and vanilla extract to a boil.
- In a blender, add raspberries, syrup and 1/2 lemon juice and blend until smooth,
- Let cool completely.
For the Raspberry Ice Cream:
- In a large bowl, whip the heavy cream and vanilla bean paste until almost fluffy.
- Add the sweet condensed milk and raspberry puree and combine.
- pour the ice cream mixture into your silicon mold container or any other ice cream container,
- Freeze, until firm about 5 hours.
- Pop, the ice creams out of the silicon mold and serve right away with the Swedish havreflarn.