RASPBERRY ROSE ICE CREAM
This dreamy ice cream is super fast to throw together and tastes like summer at its peak.
Provided by Lydia
Time 10m
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, whisk together the heavy cream, milk and sugar until the sugar is dissolved. Whisk in the rose water, 1 tablespoon at a time, mixing and tasting after each addition.
- Pour the mixture into your ice cream maker, and freeze according to the manufacturer's instructions. Meanwhile, mash the raspberries with a fork. Either mix in the raspberries during the final minutes of the ice cream churning, or fold them in when you transfer the ice cream to a container.
- Freeze in a covered container until solid, a few hours.
RASPBERRY ROSE SORBET
This heavenly sorbet is spiked with a very small amount of rose water, which you can find in Middle Eastern markets. I prefer to strain out the raspberry seeds before freezing.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the water and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Remove from the heat and allow to cool.
- In a blender, purée the raspberries with the syrup, corn syrup and rose water. Taste and add a few more drops of rose water if desired. Strain into a bowl and chill in the refrigerator for 2 hours or overnight.
- Chill a container in the freezer. Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 1 gram, Carbohydrate 43 grams, Fat 1 gram, Fiber 11 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 30 grams
RASPBERRY RIPPLE ICE CREAM
This summer recipe doesn't need an ice cream machine - pop it in the freezer, then enjoy in the sunshine
Provided by Good Food team
Categories Dessert, Snack
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1193 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
RASPBERRY ICE CREAM
"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." -Diana Leskauskas, Chatham, New Jersey
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 quarts.
Number Of Ingredients 5
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.
Nutrition Facts :
RASPBERRY ROSE GELATO
Steps:
- Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- For the Raspberry Rose Puree: In a medium saucepan, combine the raspberries, sugar, and rose petals, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the raspberries are soft and broken down. (If using frozen raspberries, simmer for 4 to 5 minutes more to evaporate excess water.) Remove from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the rose water, then transfer to an airtight container and refrigerate until completely cool.
- To make the gelato: Strain the raspberry puree and discard the raspberry seeds. Measure out 2 cups (500 ml) of raspberry rose puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
- Whisk the raspberry rose puree into the cold gelato base. Strain again to make sure the gelato is silky smooth.Pour the raspberry rose gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
- STORAGE: Transfer the raspberry rose gelato to an airtight container and freeze until firm, about two hours.Raspberry rose gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take raspberry rost gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
- MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
RASPBERRY ICE CREAM
This is the BEST raspberry ice cream! With only 5 ingredients, you can't beat how smooth, creamy and delicious this egg free rasperry ice cream is! You only need 30 minutes and a love of raspberries to enjoy a nice bowl of this covered in chocolate fudge sauce!
Provided by Janelle
Time 50m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 142 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 54 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ROSE WATER ICE CREAM
This recipe comes from a cutting from a Sainsbury's magazine article on Moroccan cuisine, that I've been saving since July 2001. I love rosewater, I love ice cream, but I'm afraid that so far this remains un-tested. But it does sound lovely and I know I'll make it one day! This recipe is suitable for ice-cream machines, but you don't need one. Cooking time is freezing time, but an ice-cream machine will be quicker. Posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Frozen Desserts
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat the milk slowly in a pan to boiling point.
- Meanwhile in a bowl, beat the egg yolks and sugar together until smooth and foamy; pour the heated milk over the egg mixture, beating all the time.
- Return the mixture to the pan and cook over a low heat, stirring constantly with a wooden spoon, until it thickens slightly to form a coating over the back of the spoon (do not let it boil).
- Pour into a bowl, cool then refrigerate until chilled, stir in the cream and rosewater then either churn in an ice-cream maker or pour into a shallow plastic box and place in the freezer until completely frozen (after 2 hours of freezing, you may wish to remove the ice cream from the freezer and whisk it to remove any ice crystals that form at the edges - repeat this twice more during the freezing process).
- 30 minutes before serving, place the ice cream in the fridge to soften.
Nutrition Facts : Calories 169.7, Fat 16.4, SaturatedFat 9.6, Cholesterol 156.5, Sodium 30.9, Carbohydrate 3, Sugar 2, Protein 3.1
More about "raspberry rose ice cream food"
RASPBERRY ROSé SORBET - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 4 hrs 15 minsCategory DessertCalories 138 per serving
- In a medium saucepan, bring the rosé wine and sugar just to a boil, stirring to dissolve the sugar. Remove from heat, add the raspberries, and let cool to room temperature.
- Purée the mixture in a blender or food processor and then press through a fine mesh strainer to remove the seeds.
- Freeze in an ice cream maker according to the manufacturer’s instructions. Sorbet will be very soft.
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- Cook berries and ¼ cup sugar in a medium saucepan over medium heat until berries are soft and start to release their juices. Increase heat to medium-high and bring to a boil. Boil, stirring occasionally to prevent sticking, until mixture thickens slightly, about 5 minutes. Set aside ½ cup sauce. Purée remaining sauce in a blender until smooth and strain through a fine-mesh sieve into a measuring glass (you should have about 1 cup). Let cool.
- Whisk egg yolks, salt, and remaining ½ cup sugar in a medium bowl until lightened in color. Bring 1 cup cream to a boil in a medium saucepan. Remove from heat and gradually whisk half of cream into egg yolk mixture. Whisking constantly, add egg mixture to cream in pan and cook over medium heat, stirring constantly, until custard is thickened and just starts to stick to the bottom of the pan, about 2 minutes. Strain through a fine-mesh sieve into a large bowl. Chill until cold.
- Whisk custard, berry purée, lemon juice, and remaining ½ cup cream until smooth. Process in an ice cream maker according to manufacturer’s directions. Turn off machine.
- Spoon in reserved berry sauce, then scrape ice cream into an airtight container (you want nice streaks of sauce still visible). Cover and freeze until firm, at least 2 hours.
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