Makeover Raspberry Ice Cream Food

RASPBERRY ICE CREAM

Steps:

• Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

MAKEOVER RASPBERRY ICE CREAM

Steps:

• In a large saucepan, heat cream and milk to 175°; stir in 1/2 cup sugar and salt until dissolved. Whisk a small amount of the hot mixture into the egg. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is slightly thickened., Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in sour cream and jelly. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Meanwhile, in a small bowl, gently combine raspberries with lemon juice and remaining sugar. Let stand for 2 hours, stirring occasionally. Mash raspberry mixture slightly; stir into custard., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

RASPBERRY ICE CREAM

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. Use the tamper to press the ingredients into the blades.
• 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
• 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

RASPBERRY ICE CREAM CAKE

Steps:

• Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.
• Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.

SMOOTH RASPBERRY ICE CREAM

Steps:

• Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
• Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
• Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

RASPBERRY ICE CREAM

Steps:

• Mix the raspberries, 3/4 cup of sugar, and lemon juice together in a bowl.
• Cover and refrigerate for 2 hours, stirring every 30 minutes.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes (I use my hand held mixer).
• Whisk in the remaining sugar, a little at a time, until completely blended.
• Pour in the heavy cream and milk and whisk to blend.
• Drain the juice from the raspberries and add to the cream mixture until blended.
• Mash the raspberries until pureed and stir them into the cream mixture.
• Pour into an ice cream maker and freeze.
• Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the fridge after pouring off the juice.
• When the ice cream is almost finished freezing, add the whole raspeberries, then continue freezing.

RASPBERRY ICE CREAM

Steps:

• Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
• Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
• Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
• Process mixture in ice cream maker according to manufacture's directions.
• Freeze ice cream in a covered container until firm (1-2 hours).
• For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
• To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.

RASPBERRY RIPPLE ICE CREAM

Steps:

• Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
• Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water - make sure the bowl isn't actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
• In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
• Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

RASPBERRY ICE CREAM

Steps:

• Blend 5 cups of raspberries in the blender.
• Using a mesh strainer, slowly press puree through mesh strainer leaving seeds in the strainer. This should result in approximately 2 cups of puree.
• Add lemon juice to raspberry puree, mix and set aside.
• In a large bowl, combine whipping cream, milk and sugar. Mix well.
• Add seedless raspberry puree to whipping cream and mix to incorporate.
• Freeze according to your ice cream makers directions.
• Once ice cream is done mixing, transfer to a container with a lid.
• Cover and freeze for several hours then scoop and enjoy!