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!
Servings 4
Cook Time 270 minutes
Ingredients
- 485 ml Cream 1 pack. Fat from 33%
- 2 pieces Egg yolk
- 1 glass Sugar
- 1/3 teaspoon Vanilin
- 1 glass Raspberries
Instructions
- Pass 1 Cup (200 grams) of raspberries through a meat grinder or punch with a blender. Set aside.
- Separate the yolks of 2 chicken eggs from the whites in different dishes. Proteins can be frozen for other desserts in non-glass containers.
- 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).
- 1-2 minutes beat with a mixer until smooth.
- In the whipped eggs with half the norm of sugar, pour the cream.
- Pour out the remaining 0.5 cups of sugar. Beat the mixture with a whisk or mixer until smooth.
- As a result, you will get a uniform white mass of liquid consistency.
- 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.
- Prepare a sieve for grinding the hot mass.
- 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 crushed raspberries into the hot creamy vanilla mass.
- 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.
- As a result, you will get a uniform fragrant pink mass - the future creamy raspberry ice cream. Cool the resulting product to room temperature.
- 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.
- After 4 hours, the creamy raspberry ice cream is ready for use.
- 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.