Red Raspberry Swirl Ice Cream

September 9th, 2015 7:00 am by Kelly Garbato

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I wasn’t entirely sure how well this experiment would turn out; after all, raspberries are only like my third favorite berry, after blueberries and strawberries. They taste wonderful, but ALL! THOSE! PESKY! SEEDS! And seeing as the batter contains both raspberry extract and just the tiniest bit of preserves for added flavor, yeah. I worried that the seeds would ruin it. I like my ice cream like I like my doggy bellies – smooth and soft.

As it turns out? This recipe is amazaballs. For the smoothest base possible, feel free to omit the preserves (and maybe even bump the extract up to a full 2 teaspoons) – but all told, the seeds are dispersed enough that they don’t entirely disrupt the silky smoothness of the ice cream.

And then there’s the raspberry swirl, which is THE BEST. For a chunky, high impact feel, stir it in ever so gently; but for a more consistent vibe, be a little more vigorous when mixing. I usually eyeball the add-ins, and give you a range that you can adjust to your own tastes. Anywhere between 1/3 and 1/2 cup ought to do it though. Maybe even 3/4 cup if you’re feeling adventurous.

I used red raspberry preserves, since I had a jar on hand, but you can always swap it out for your own homemade raspberry sauce. Just toss a few cups of berries in a medium-sized saucepan and cook on medium until jelly-like in consistency. The less moisture, the better! Remember this maxim and you can’t go wrong. At least when churning vegan ice cream, that is.

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Red Raspberry Swirl Ice Cream

(Makes about a quart of ice cream.)

Ingredients

2 cups soy creamer, plain or vanilla
1 cup soy milk, plain or vanilla, divided
2 heaping tablespoons arrowroot powder
1/2 cup sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons raspberry extract
1/3 to 3/4 cup red raspberry preserves, divided (or make your own raspberry sauce using fresh or frozen berries!)

Directions

1. In a small mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk well and set aside.

2. Add the soy creamer, remaining soy milk, sugar, and 2 tablespoon of raspberry preserves to the saucepan. Cook on medium-high, whisking constantly, until the raspberry preserves dissolves and the mixture begins to boil. Remove from heat and add the arrowroot slurry and vanilla and raspberry extracts immediately, whisking well. This should cause the milk to thicken noticeably.

OPTIONAL: For a smoother ice cream base, omit the two tablespoons of raspberry preserves.

3. Cover and transfer to a fridge to chill for six to eight hours or, better yet, overnight.

4. To make the ice cream, process the batter according to your ice cream machine’s directions. As you dispense the ice cream, gently stir in the raspberry preserves to create a swirl effect (a butter knife works well for this). 1/3 to 3/4 cup is just a guesstimate; play it by ear and use as much or as little as you like!

5. Enjoy immediately as soft serve or transfer to the freezer for a firmer dessert.

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