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 Creamy-Raspberry Ice Cream Recipe
There are not many ice cream recipes and they can't be identical - there is always a difference in some ways. I offer an easy recipe for the most delicious summer dessert for me. Refreshing, sweet in moderation, fragrant smelling of fruit-summer in joy and sweetness!
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 270 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword For Beginners, Medium
Cook Time 270 minutes
Servings
Ingredients
Instructions
  1. Pass 1 Cup (200 grams) of raspberries through a meat grinder or punch with a blender. Set aside.
    Pass 1 Cup (200 grams) of raspberries through a meat grinder or punch with a blender. Set aside.
  2. Separate the yolks of 2 chicken eggs from the whites in different dishes. Proteins can be frozen for other desserts in non-glass containers.
    Separate the yolks of 2 chicken eggs from the whites in different dishes. Proteins can be frozen for other desserts in non-glass containers.
  3. Prepare the ingredients: 1 pack (485 ml) of fat cream (33% in this case) from the refrigerator or room temperature, you can higher fat content; 1 Cup (200 g) of granulated sugar; 2 raw chicken yolks; 1/3 teaspoon of vanilla; 1 Cup of fresh raspberries passed through a meat grinder. In a deep non-enameled dish, combine 2 raw chicken yolks and half the norm of sugar (0.5 cups).
    Prepare the ingredients: 1 pack (485 ml) of fat cream (33% in this case) from the refrigerator or room temperature, you can higher fat content; 1 Cup (200 g) of granulated sugar; 2 raw chicken yolks; 1/3 teaspoon of vanilla; 1 Cup of fresh raspberries passed through a meat grinder. In a deep non-enameled dish, combine 2 raw chicken yolks and half the norm of sugar (0.5 cups).
  4. 1-2 minutes beat with a mixer until smooth.
    1-2 minutes beat with a mixer until smooth.
  5. In the whipped eggs with half the norm of sugar, pour the cream.
    In the whipped eggs with half the norm of sugar, pour the cream.
  6. Pour out the remaining 0.5 cups of sugar. Beat the mixture with a whisk or mixer until smooth.
    Pour out the remaining 0.5 cups of sugar. Beat the mixture with a whisk or mixer until smooth.
  7. As a result, you will get a uniform white mass of liquid consistency.
    As a result, you will get a uniform white mass of liquid consistency.
  8. Allow the contents of the pan to boil and cook further, stirring constantly until thickening (the appearance of" bulkov") - about 3 minutes. Before turning off the stove, pour in the vanilla and mix with a tablespoon.
    Allow the contents of the pan to boil and cook further, stirring constantly until thickening (the appearance of" bulkov") - about 3 minutes. Before turning off the stove, pour in the vanilla and mix with a tablespoon.
  9. Prepare a sieve for grinding the hot mass.
    Prepare a sieve for grinding the hot mass.
  10. Pour the hot creamy vanilla mass through a sieve into another deep pan, helping to RUB with a tablespoon. At this stage, you can wait for the mass to cool down to room temperature. Then pour into a tray and move to the freezer of the refrigerator to solidify - as a result, you will get a cream ice cream. In this case, the goal is creamy raspberry ice cream, so continue.
    Pour the hot creamy vanilla mass through a sieve into another deep pan, helping to RUB with a tablespoon. At this stage, you can wait for the mass to cool down to room temperature. Then pour into a tray and move to the freezer of the refrigerator to solidify - as a result, you will get a cream ice cream. In this case, the goal is creamy raspberry ice cream, so continue.
  11. Pour the crushed raspberries into the hot creamy vanilla mass.
    Pour the crushed raspberries into the hot creamy vanilla mass.
  12. Rinse the sieve and the first pan under running water and wipe it dry. Re-RUB the mass with the added ground raspberries through a sieve, helping with a tablespoon. Put the raspberry seeds in a plate.
    Rinse the sieve and the first pan under running water and wipe it dry. Re-RUB the mass with the added ground raspberries through a sieve, helping with a tablespoon. Put the raspberry seeds in a plate.
  13. As a result, you will get a uniform fragrant pink mass - the future creamy raspberry ice cream. Cool the resulting product to room temperature.
    As a result, you will get a uniform fragrant pink mass - the future creamy raspberry ice cream. Cool the resulting product to room temperature.
  14. Pour the mass into a 20 cm by 10 cm plastic tray or other suitable container. Move the freezing tray to the freezer for 4 or more hours.
    Pour the mass into a 20 cm by 10 cm plastic tray or other suitable container. Move the freezing tray to the freezer for 4 or more hours.
  15. After 4 hours, the creamy raspberry ice cream is ready for use.
    After 4 hours, the creamy raspberry ice cream is ready for use.
  16. Put the ice cream in vases or cremans. Decorate as desired: sprinkle, crushed walnuts, grated chocolate. Especially well combined with berry ice cream jam, such as strawberry. Tune in to the romance and get ready to eat a fragrant and delicious dessert.
    Put the ice cream in vases or cremans. Decorate as desired: sprinkle, crushed walnuts, grated chocolate. Especially well combined with berry ice cream jam, such as strawberry. Tune in to the romance and get ready to eat a fragrant and delicious dessert.
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