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.
The vodka prevents the ice cream from freezing too firmly.
- Serving Size: 1/2 cup
- Calories: 275
- Carbohydrates: 33