Ice cream season is officially here, and we’re kicking things off with a batch of sweet and creamy raspberry ripple ice cream. When you add a ribbon of bright and tangy raspberry sauce to the creamiest vanilla ice cream, you end up with a frozen treat that tastes (and looks!) much like whipped clouds of raspberries and cream.
Whether you pile scoops high on a golden sugar cone or enjoy spoonfuls straight from the freezer, this is one ice cream to love.
- 1 1/2 cups raspberries
- 3 Tbsp sugar
- 3 cups heavy cream
- 1 cup sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 Tbsp vodka (optional)
- Combine raspberries and sugar in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until thickened, stirring occasionally. Press mixture through a fine-mesh sieve into a bowl. Let raspberry sauce cool to room temperature, then cover and chill for four hours in the refrigerator.
- Whisk together heavy cream, sugar, vanilla, salt, and vodka in a medium bowl. Cover and chill mixture for four hours in the refrigerator. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. In the last minute of churning, add 2 tablespoons raspberry sauce and churn until slightly swirled.
- Spoon one third of the mixture into a freezer-safe container; top with dollops of raspberry sauce. Repeat with remaining mixture and sauce. Swirl layers together, then cover and freeze overnight until firm.