Raspberry cream ice cream
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351Soft, 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.
recipe,photo-recipe,raspberries,whipping cream (30-33% fat),Frozen desserts,Gluten-Free
Frozen desserts
Ingredients
Ingredients
| raspberries | 12.25 193 | oz kcal | 350 | grams | |
| sweetened condensed milk | 8.75 810 | oz kcal | 250 | grams | |
| whipping cream (30-33% fat) | 1.1 778 | cup kcal | 250 | milliliters |
Recipe
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!
