Raspberry Ripples, Vanilla Beans, and a Haiku

I am slightly obsessed with raspberries and vanilla at the moment, as you can see…

Raspberry ripples

Melding with vanilla dreams

Icy pink summer

~~~

Raspberry Ripple Vanilla Ice Cream

(Really easy, and no machine required!)

  • 220ml (1 cup) cream
  • 110ml (1/2 cup) milk
  • 2 vanilla beans
  • 2 tsps vanilla extract
  • 400g (14oz) sweetened condensed milk
  • 125g (1 cup) raspberries
  • 1 tsp kirsch or vodka

Scrape the seeds of the vanilla beans into the cream, and add the empty bean pods too, and the vanilla extract. Then warm the cream gently. After a few minutes remove from the heat and allow to steep for an hour. Then chill. Once completely cold you can remove the vanilla pods and whisk in the milk and condensed milk.

Puree the raspberries with the kirsch/vodka and strain. You now have approximately 6 or 7 tbsps puree (about 100ml). Swirl this through the vanilla ice cream mix, pour into a freezer container and freeze for at least 8 hours.

The puree tends to rise to the top of the container, but this doesn’t matter. Just make sure your scoops catch a bit of the ripple!

Enjoy!

(Tip: tastes even better with fresh raspberries on top! πŸ˜€ )

Link for conversion tables:

http://www.traditionaloven.com/tutorials/conversion.html

49 thoughts on “Raspberry Ripples, Vanilla Beans, and a Haiku

  1. What a delicious vicarious treat! Thanks for the conversions… perhaps through your site I’ll start to get a feeling for the measurement exchange. What a fun way to learn something new!

    • Vicarious – love that word! πŸ˜€ Yes, it may help me to remember a few US measurements off by heart… I can never remember what a stick of butter is for example, and have to look it up all the time! LOL!

    • You know, we only have cake when visitors come, and ice cream gets to last a couple of weeks if we’re good! (There’s only the two of us, and the dogs occasionally get a lick of the dish after!) πŸ˜‰

    • Thank you so much for reblogging Amy! I’m glad you liked it so much to pass it along to your readers too! Have a good week, and enjoy the ice cream! πŸ˜€

  2. It is so nice to see an ice cream recipe that doesn’t require a machine πŸ™‚ It looks absolutely sublime what a great idea to add a splash of liqueur to stop it freezing πŸ™‚ Natalie

      • Lovely to meet you too πŸ™‚ It is nice that you dont have to keep on stirring it either, I have a recipe somewhere that uses cream egg whites and condensed-milk, it also makes super creamy hassle-free ice cream. But now I dont have to go digging that out – I will give yours a try πŸ™‚

  3. Sounds fantastic, and as you don’t need a machine I will certainly be giving this a try.. I also love the idea of white chocolate with it too, so perhaps some white choc chips sprinkled on with the fresh raspberries. Yum!

    • Hi Simone. I tried a version with white chocolate in it, and it really wasn’t as good as this one! Too many flavours at once! Personally I’d stick to just vanilla and raspberry. I do have a recipe for pure white chocloate ice cream though, which would be great with raspberries!

  4. Hi Cathy…Do they serve such wonderful ice cream in the ice cream parlors there? Great photos…they are almost like food pornography or something…I am gaining weight just looking at this!!! πŸ˜‰

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