Raspberry ice cream
Description
Ice cream made with fruit purée or berry juice is typically based on heavy cream. The combination results in a delicate creamy texture, made light by the berries or fruit. This recipe uses raspberries, but you can substitute strawberries, cherries, blueberries, apricots, peaches, or melon—choose according to your taste. This ice cream is so delicious that you won't want to go back to store-bought versions.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Blend the raspberries and strain the juice. The juice should be seed-free. You will get 200-250 ml of juice.
- 3
Step 3
Add sugar to the raspberry juice and mix until completely dissolved.
- 4
Step 4
We cool the cream and whip it into a fluffy foam.
- 5
Step 5
Pour the raspberry juice into the cream in portions and gently stir.
- 6
Step 6
Place the mixture in the freezer for 1 hour. You can transfer the ice cream to a container or leave it in the bowl, whichever is more convenient for you.
- 7
Step 7
After an hour, the ice cream has slightly frozen, but some of the raspberry juice may have separated. Therefore, at this stage, thoroughly mix the ice cream until smooth and return it to the freezer for 1.5–2 hours.
- 8
Step 8
The raspberry ice cream is ready. Take it out of the freezer, let it sit at room temperature for 10 minutes, and then serve. Raspberry ice cream can be garnished with berries and mint leaves.