I've got access to about 3-4 cups of raspberries, judging by the looks of the bushes at my mom's backyard, ripe for the picking. Thinking of making raspberry ice cream, not unlike the raspberry white chocolate that haagen daaz makes. We don't have an ice cream maker, so I was going to whip heavy cream, add condensed milk, and freeze until soft frozen, then mix in the raspberries and freeze further.
option 2 is to freeze the raspberries, then whip with heavy cream and condensed milk and serve as soft serve.
option 3 is to process the raspberries - in a pan with some sugar, possible sieve the seeds, then cool the "preserves" and mix into ice cream.
Anyone have any ideas as to which is the best approach? also, i am open to a different idea altogether
Thanks,
F. B.
Thanks for all your tips. Ended up making a batch of banana chocolate, a batch of banana chip and a batch of raspberry with the seeds. Were I to do it again, I would sieve the berries, mix with sugar in a chunky stove top jam/ish thing and then mix into half hardened ice cream like a ribon.
For those who recommend an ice cream maker, sure they don't cost much, but I really don't have room in my life for another kitchen gadget, not for the few occassions when I am inclined to make ice cream.
Thanks,
F. B.
Just wondering what time the kids and I should show up for raspberry ice cream and pb & j cookies! We are pretty flexible :)
Have a great day!
B.
Ice cream makers aren't expensive. With the bushels in your mom's yard? invest in one!! :)
I know there are lazy people who will tell you to just buy it - but FRESH ice cream is the best !! Don't listen to lazy people!!
Here's a recipe from Taste of Home!!
http://www.tasteofhome.com/recipes/how-to-cook/how-to-mak...
Enjoy!!!
I'd sieve the raspberries first, freeze the seedless goo in ice cube trays, add to food processor or blender with heavy cream and condensed milk.
I like Christy Lee's suggestion. I would definitely sieve the berries. I made jam once and one jar was sieved, one was not. No body wanted the one with seeds. I used wire mesh strainer instead of cheese cloth since I had none and the wire mesh is pretty fine.
Here's my recipe, happy to share:
Get in your car
Go to the nearest grocery store
Buy the best vanilla ice cream you can find
Top with fresh raspberries.
😀
Your ideas sound heavenly. I haven't made ice cream in awhile. I just might have to try your way.
What I like to do is soak the raspberries is some sugar, just enough to get the berries to release their juices-- maybe 1/4 sugar to 1 cup berries, but experiment--(3-4 hours or soaking), then spoon over good quality vanilla bean ice cream. We use Tillamook or Bryers, but I don't know if those brands are available on the east coast. (I'm just outside Seattle)
Yum!
sounds incredible! if you're up to the work (i'm not sure i would be) i'd process the raspberries first and put 'em through some cheesecloth. i LOVE razzies, but damn they're seedy, and that would affect the luscious consistency of your homemade ice cream.
khairete
S.
Well, honestly, I'd go get a 1 gallon ice cream maker :) They aren't terribly expensive and let you make ice cream every summer! We love ours and my MIL expects homemade ice cream every time she stops by (it's okay, I like her)!
But... given the options above... I'd go with a variation on option 2. Unless you've made ice cream before with the heavy cream + condensed milk you mentioned and you just happen to like that, I'd suggest using an ice cream recipe that uses cream, milk, and sugar. Dissolve the sugar in milk on the stove. Chill in the fridge or freezer (but don't let it freeze). Blend frozen berries, heavy cream, and sugar milk in a BLENDER.
It will stiffen up with the cream whipping and the berries freezing the mix. (I do this with blueberries and regular milk for my son as a less sweet snack)
Hope it works out.
