Red Raspberry Swirl Ice Cream

Wednesday, September 9th, 2015

2015-08-20 - Raspberry swirl Ice Cream - 0003 [flickr]

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.

2015-08-20 - Raspberry swirl Ice Cream - 0002 [flickr]

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