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Raspberry cream ice cream

Raspberry cream ice cream

    

Soft, creamy homemade ice cream. Ice cream taste the best 4-5 hours after freezing. If you have it in the fridge longer, it will harden more. Then just let it rest for a while and mix it with an immersion mixer before serving. It regains a beautiful and tasty creamy consistency.

Cook

No. of servings

4

Ready in

2 h.

Difficulty

medium

 

 

1. 

raspberries 12.25 oz (350 g)

Wash the raspberries, let them strain ...

2. 

...and mix.

3. 

Strain...

4. 

...through a sieve (Tip: We recommend keeping the raspberry seeds, just rinse them with cold water on a sieve and dry them. You can add them to the cereal breakfast porridge).

5. 

sweetened condensed milk 8.75 oz (250 g)

Add sweet condensed milk to the thick raspberry juice ..

6. 

... and whip. Put in the freezer for 1 hour.

7. 

whipping cream (30-33% fat) 1.1 cup (250 ml)

Whip the whipped cream and mix it into the ice cream. Put again in the freezer for 1 hour.

8. 

Whip again...

9. 

... pour into a container suitable for the freezer and close. Put in the freezer for 2-3 hours so that the ice cream hardens properly.

Bon appetit!

raspberries12.25oz350grams
sweetened condensed milk8.75oz250grams
whipping cream (30-33% fat)1.1cup250milliliters

 

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