Cocktail Recipes, Spirits, and Local Bars

Almond and Raspberry Swirl Ice Cream

Almond and Raspberry Swirl Ice Cream



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This beautifully swirled no-churn ice cream reminds us of berries and cream. If you don’t have almond extract and don’t want to go to the store, vanilla extract or vanilla bean paste will make a good substitute.

Ingredients

  • 3 cups (600 g) fresh raspberries
  • 1 tsp. kosher salt, divided
  • 1 14-oz. can sweetened condensed milk

Recipe Preparation

  • Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10–15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.

  • Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.

  • Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.

  • Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.

  • Scrape about one third of ice cream base into a loaf pan that’s at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.

  • To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.

  • Do ahead: Ice cream can be made 1 week ahead. Keep frozen.

Reviews SectionMade this today, and followed the recipe to a T, with the exception of reducing the salt to 3/4 tsp total (based on that one bad review). 6 hours later, it’s ready to eat, and totally delicious. Would make this again, and am looking forward to using the basic recipe with other flavours. The smooth texture of the ice cream and the tartness of the raspberries almost gives it a cheesecake-like quality.. will try it with strawberries next and maybe mix in some shortbread crumbs!AnonymousToronto, Canada07/12/20I made this recipe with my ten-year-old son because the idea of making ice cream at home without an ice cream churned appealed to us. The raspberry sauce turned out nicely. It was the perfect gelled consistency for swirling. Using a butter knife as the recipe suggested, my son was able to achieve a terrific swirled effect throughout the white base.The fault of the recipe lies in the salt content. 1/4 teaspoon of kosher salt in the raspberry reduction made sense. No doubt it brought out the natural flavor of the fruit without leaving any trace of saltiness in the swirl. However, 3/4 teaspoon kosher salt in the ice cream base ruined this recipe. My son and I followed the recipe verbatim. (We did substitute the almond extract with vanilla as suggested above.) It froze well and scooped nicely after the brief thaw in the refrigerator. It looked and had the texture of conventional, churned ice cream. The problem was that every taste was overwhelmed by saltiness. I was concerned about that 3/4 teaspoon when I read the recipe, but I pressed on.My son was wholly disappointed, but he embraced the idea of this being a setback as opposed to a failure. I checked the ‘Will make again’ option because eliminating the salt called for in the base (or reducing it to something nominal like 1/8 teaspoon) should solve this problem. However, at $4.99 for the four 6-ounce containers of raspberries needed for the swirl, I would have liked Bon Appetit to have saved me the trouble of making this twice in order to have one edible batch by recipe testing this ice cream effectively.jgr9778817Chicago, Illinois07/03/20Was honestly shocked how well this worked and how delicious it is. It is sweet, but I don't mind :)Also, is there any reason you can't continue to use the mixer once you add in the condensed milk? I would think it would continue to aerate rather than deflate the whipped cream.Really good. So easy. Looks beautiful! The ice cream kind of tastes like frosting on its own - the swirl of fruit really is what makes it delicious. I had rhubarb on hand and did a rhubarb swirl instead of raspberry.What a delicious treat --- melted in our mouths. Placed one scoop over a Pavlova, and we all felt we had gone to heaven!!!! Try it!amazing texture but WAY too sweet - also didn’t seem to be enough fruit throughout ! is there a way to lighten the sweetness ? would substituting half of the condensed milk for more heavy cream change the texture ?Anonymouscalifornia 06/13/20Very easy - I used slightly more almond flavoring. I had extra raspberry syrup leftover that I'm using on yogurt, but next time will use more with the ice cream.This came out beautifully. I used Vanilla Bean instead of almond, but still incredible. It took longer than 8 hours to freeze, but that may have been our freezers fault. The raspberry was bright, the cream silky- and the recipe was SO. EASY.

ALMOND INSPIRATION ICE CREAM

1330g Whole milk
62g Non-fat dry milk
120g Sugar
120g Confectioner's sugar
8g Ice cream stabilizer
360g ALMOND INSPIRATION

Heat the milk. Once it is at 75°F (25°C), add the dry milk powder.

At 85°F (30°C), add the sugar and confectioner's sugar. Once it is at 115°F (45°C), incorporate the stabilizer with a portion of the sugar (approx. 10 %).

At 140°F (60°C), pour in a small portion of the liquid (two-thirds of the weight of the ALMOND INSPIRATION) over the partially melted ALMOND INSPIRATION.

Immediately mix using an immersion blender to make a perfect emulsion. Add the remaining liquid.

Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Chill for at least 12 hours at 40°F (4°C).

Churn between 15-20°F (-6°C to -10°C).

LEMON AND VANILLA SORBET

650g Water
350g Sugar
100g Powdered glucose
35g Non-fat dry milk
5g Sorbet stabilizer
500g Lemon juice
1 ea Lemon zest
1 ea Vanilla bean

Heat the water to 105°F (40°C). Mix the sugar, powdered glucose, dry milk powder and stabilizer, then sift into the water. Heat to 185°F (85°C).

Add the lemon juice, zest and vanilla bean.

Quickly cool the mixture to 40°F (4°C), then set in the refrigerator for 12 hours.

Strain through a chinois and churn.

LEMON MARMALADE

400g lemon purée
100g Sugar
120g Invert sugar
20g Water
10g Cornstarch
1 ea Tahitian vanilla bean
150g ABSOLU CRISTAL NEUTRAL GLAZE

Mix the lemon purée, sugars and vanilla bean together, and bring to a boil.

Mix the cornstarch and water together, then add to the lemon purée mixture.

Boil for a few minutes, stirring vigorously to stop the texture from becoming grainy. Remove the vanilla bean, add the ABSOLU CRISTAL, then mix using an immersion blender.

Store in the refrigerator.

LEMON PURÉE

Wash the lemons. Boil for approx. 30 minutes in a large quantity of water to remove any trace of bitterness. Drain. Cut up the lemons then mix them thoroughly in an electric mixer. Strain.

LEMON AND VANILLA SWISS MERINGUE

200g Confectioner's sugar
100g Egg whites
1g Lemon zest
1/2 ea Vanilla bean
2g Citric acid
8g Lemon juice

Sift the confectioner's sugar. Place the confectioner's sugar, egg whites, zest and the split and scraped vanilla bean together in the bowl of an electric mixer.

Mix and heat to 120-130°F (50-55°C) in a bain-marie. Strain the meringue through a chinois to get rid of the vanilla bean and lemon zest.

Once at temperature, beat in the electric mixer while adding the lemon juice and citric acid. Place in a baking tray then bake at 195°F (90°C) for approx. 2 hours.

SWEET AND SAVORY SLIVERED ALMONDS

230g Slivered almonds
95g Sugar
35g Water
1g Fleur de sel

Toast the almonds at 300°F (150°C).

Cook the sugar and water at 240°F (115°C).

Add the almonds and fleur de sel once the sugar has formed a syrup.

Break the mixture up into pieces and leave to chill on a tray.

ALMOND MERINGUE CLUSTERS

200g Lemon and vanilla Swiss meringue
300g Sweet and savory slivered almonds
360g ALMOND INSPIRATION


Almond and Raspberry Swirl Ice Cream

Makes about 2 quarts
This beautifully swirled no-churn ice cream reminds us of berries and cream. If you don’t have almond extract and don’t want to go to the store, vanilla extract or vanilla bean paste will make a good substitute.

3 cups fresh raspberries
2 Tbsp. sugar
1 tsp. kosher salt, divided
1 14-oz. can sweetened condensed milk
1 tsp. almond extract
2 cups heavy cream

Bring raspberries, sugar, and 1/4 tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10–15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.

Mix condensed milk, almond extract, and remaining 3/4 tsp. salt in a medium bowl to combine.

Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.

Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.

Scrape about one third of ice cream base into a loaf pan that’s at least 8-1/2ࡪ-1/4″. Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.

To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.


Tips for Making Raspberry Fudge Ice Cream Cake

This ice cream cake mix will make more than your 9吉 inch pan can handle. In the past I have just saved some of the leftover filling in a container to eat like ice cream. This time I made it in a large 9吉 size tupperware container. It has sides that go up much higher than my glass pan and I was able to get all the filling in. Not to mention, it stored better in a tupperware container in the freezer and worked nicely to have the removable lid. I will definitely be making it this way from now on!


40 Dreamy Raspberry Paleo Desserts and Treats

Everyone loves raspberries. They’re a delightful fruit that’s rich in antioxidants and has a bright flavor, tart and sweet all at once. Try some of these paleo raspberry recipes for ice creams, cakes, salads, and more.

1. Raspberry Slice
This three-layer raspberry slice is full of chocolate and berry flavors. The bottom layer is made from shredded coconut, almonds and almond butter, dates, cacao, and vanilla. The middle layer is luscious raspberry goodness, while the top is an almond butter chocolate ganache.


Photo: The Natural Nurturer

2. Raspberry Chia Jam
Chia jam is easy to make and you can control the ingredients that go into it, making it the perfect way to increase your real food intake and cut out processed ingredients. For this one, you’ll need fresh or frozen raspberries, chia seeds, and optional maple syrup or honey.

3. Grain Free Linzer Cookis
These yummy cookies have a base of cashew and almond flours and are modestly sweetened with raw honey. They’d make lovely holiday cookies or gifts, and you’ll fill them with sweet, bright, and zesty homemade raspberry chia jam for ooey gooeyness.

4. Raspberry Souffle
Though it looks and sounds complicated, this soufflé is actually super easy to make. You’ll need butter, maple sugar, frozen raspberries, lemon juice, arrowroot, eggs whites, and water. You probably have many of these ingredients already! Top with a fresh raspberry or a bit of puree.

5. Chocolate Coconut Cream With Raspberry-Orange Sauce
This coconut cream dessert is kind of like chocolate mousse, and it has only two ingredients! Then you’ll top it with an amazingly sweet and fruity raspberry orange sauce made from raspberries, orange juice, maple syrup, and orange liquer. Replace the corn starch with arrowroot.


Photo: Paleo Running Momma

6. Dark Chocolate Raspberry Fudge Brownies
There are two kinds of people in this world: people who like their brownies fudgy, and people who like them cakey. The fudgy people are right. I don’t know who those other people are. But whoever they are, they’re missing out on these fantastically fudgy raspberry brownies.

7. Pistachio Crusted Chicken With Rasberry Mustard Sauce
Another savory recipe! These are so easy to make it’s almost silly, but I want them for dinner ASAP. You’ll need chicken breast tenders, pistachios, Dijon mustard, frozen raspberries, olive oil, water, and honey. The sauce helps stick the pistachios on, adding lots of flavor.

8. Vegan Raspberry Milk
Everyone likes a good flavored milk every now and then. This one is made with almond milk and coconut cream, so it’s nice and creamy and frothy. Frozen raspberries are the flavor, with xylitol to sweeten (you could easily substitute stevia, in smaller amounts).

9. Chocolate Raspberry Bars
Chocolate and raspberry go so well together, it’s not wonder you find them combined in so many sweet recipes. This one includes a honey-sweetened cake layer with a mixed raspberry and chocolate chips topping using shredded unsweetened coconut.


Photo: Beauty and the Foodie

10. Chocolate Fudge Raspberry Sauce Cake
I love fruit sauces in and on my cakes because I love fruit and chocolate, and I love gooey things, and the sauces make the cakes so moist and perfect! This one is exactly that, with vanilla, fresh raspberries, coconut sugar, butter, and all kinds of other goodies.

11. Healthy 4 Ingredient 1 Minute Chocolate Raspberry Cake
This cake reminds me of chocolate lava cakes you can get in the freezer aisle (but are SO not paleo). It’s rich and gooey with a soft, fruity center made from frozen raspberries. The only sweetener you need is a ripe banana, so this cake is naturally sweetened!

12. Detoxifying Ginger Berry Beet Smoothie
This smoothie is perfect to enjoy the day after you’ve indulged a little bit too much. It’s naturally detoxifying because it supports your body’s pathways it already uses for cleansing (like your liver) and it contains stimulating ginger, lime, and black pepper with hydrating coconut water.

13. Raspberry Chia Pudding
This simple pudding recipe is made with fresh raspberries, chia seeds, pure maple syrup, coconut sugar, and almond milk. It’s a bit too sweet for breakfast in my opinion, but it would make a lovely dessert topped with chocolate chips and fresh raspberries.


Photo: Delicious Meets Healthy

14. Peach Raspberry Crumble
Sweet peaches are the perfect crumble buddy for raspberries because they add bulk, they’re gooey when cooked, they’re quite sweet (to balance the natural tartness of raspberries) and they create a beautiful sunset color. This crumble needs a quick adjustment—just replace the oats with more sliced almonds.

15. Velvety Chocolate Raspberry Smoothie
This smoothie contains all the flavors of the chocolate raspberry cakes and treats, but it’s a healthier choice with spinach, chocolate protein powder, and only banana as the sweetener. This is the perfect way to start your morning with a healthy breakfast.

16. Chocolate Chip Raspberry Zucchini Muffins
These muffins are made with a coconut flour base and they’re gently sweetened with maple syrup. Vanilla and almond extracts create lovely flavor play with the raspberries and chocolate chips, and you know you’re even getting a vegetable inside this treat!

17. No Bake Chocolate Raspberry Tarts
This recipe is the kind you serve when you have dinner guests and you want to impress them, but you totally need to trick them because you don’t have ten hours to spend in the kitchen before they come over. These easy tarts are so luscious and silky, but still paleo-friendly.

18. Grain Free Rhubarb, Raspberry, and Apple Crumble
Filled with fruits from three different seasons, this crumble is sure to please everyone with its spring-summer-fall lovely flavors and it’s crumbly layer made from hazelnuts meal, shredded coconut, dates, vanilla, and coconut oil. This is a pretty healthy treat, too!

19. BBQ Chicken Salad Bowl With Raspberry Pesto Vinaigrette
Because they’re naturally a little bit tart, raspberries are a great salad ingredient, and they’re a popular dressing flavor, too. This salad is full of amazing flavors with BBQ chicken, fresh mint and basil, and a pesto raspberry vinaigrette. You can leave out the goat cheese.

20. Antioxidant Packed Raspberry Smoothie Bowl
Smoothie bowls can be a fun way to enjoy your healthy smoothies, especially since you can put toppings on them that are best enjoyed with a spoon instead of through a straw. This one is made with lots of raspberries and banana and topped with fresh berries, seeds, and cacao nibs.

21. Raspberry Almond Butter Chocolate Chip Zucchini Brownies
There’s so much goodness happening in this title I don’t even know what to do about it. You can’t even tell the zucchini is there, so you’re getting nutrition without any loss of fun. The almond butter makes things dense, rich, and creamy, while the raspberry jam adds bright notes of fruit.

22. Raspberry Cocoa Smoothie
This dairy-free smoothie is still rich and creamy, thanks to the avocado and dairy-free milk of choice (my choice would be almond). It’s sweetened with ripe banana and honey and thickened with chia seeds, which provide extra protein, Omega 3s, and a velvety texture.

23. Rose Raspberry Chia Popsicles
I’ve been wanting to make these for a long time now and I just haven’t gotten around to hunting down some rose water. These popsicles are practically gourmet with their rose-raspberry flavor, but they’re gently sweetened and made with only real ingredients. Yum!

24. Honey Raspberry Jam
Is chia jam not your thing? No problem. You can make this jam instead, which is more like a traditional jam in its process but is totally paleo-friendly because it’s sweetened with honey. You’ll make it with pectin, but if you can’t get your hands on some high-quality pectin, it’s optional.

25. Raspberry Spinach Salad With Caramelized Pumpkin Seeds
This simple salad is full of nutritious spinach, fresh raspberries, and creamy avocado. It’s topped with the stars of the show: a white balsamic vinaigrette, and garam masala caramelized pumpkin seeds. The dressing calls for white balsamic vinegar, but if you have raspberry balsamic it would be amazing.

26. Epic Berry Crumble
This berry crumble may be epic, but it isn’t hard at all to make. All you need is fresh raspberries, lemon juice, almond flour, slivered almonds, coconut oil, maple syrup, cinnamon, salt, and nutmeg. You probably have all of these ingredients in your kitchen already!

27. Slow Cooker Raspberry Pork Stuffed Radicchio Wraps
It’s amazing how something that goes so well with chocolate is also perfect with pork and vegetables! These wraps are made with ground pork, raspberry juice or puree, balsamic vinegar, dried basil and other herbs, and radicchio. You can omit the goat cheese.

28. Blue Raspberry Smoothie
This smoothie is popular with kids, because it’s purplish blue and it tastes fruity. But it’s also made with fresh greens like spinach or kale, so you’re sneaking some serious nutrition in there! You can sweeten with stevia if it seems to need a little extra sweetness.

29. Raspberry Acai Smoothie Bowl
For a powerful boost of antioxidants and vitamins, try this acai bowl made with homemade almond milk, raspberries, and medjool dates. Don’t forget the toppings! This one is topped with fresh raspberries, chia seeds, and raw cacao nibs, but you could use whatever you like.

30. Mango Raspberry Bellini Popsicles
Popsicles are the key to keeping cool in the summertime for me, and these grown-up, adults-only popsicles are an amazing choice for a fruity treat. They’re made with fresh raspberries, honey, water, mangoes, kosher salt, and prosecco for an elegant flavor.

31. Vegan Lemon Raspberry No-Bake Bars
These little bars are perfectly suitable for when you’ve got vegan friends over and want to give them a treat everyone can enjoy. They’re made without eggs, dairy, refined sugar, grains, or any processed ingredients. And they’re high in protein because of all the nuts!

32. Raspberry Coffee Cake Muffins With Almond Streusel
All this recipe had to say was “streusel,” am I right? These sweet little treats are made with coconut flour, effs whites, almond milk, maple syrup, raspberries, and an amazing stevia-sweetened cinnamon-almond streusel. Enjoy with some delicious iced coffee!

33. Raspberry Rhubarb Grain Free Pie
This isn’t one of those no-bake, date-and-walnut-crust paleo pies. This is a real, honest-to-goodness pie your grandma would enjoy. So get to work! You’ll need almond and tapioca flours, butter, eggs, fresh rhubarb and raspberries, and coconut sugar.

34. Raspberry Rhubarb Margaritas
These sweet and bright pink margaritas taste like spring and summer. You’ll start by making a raspberry-rhubarb simple syrup with honey, and then you’ll combine it with lime juice, 100% agave tequila, and lime slices or mint to make it all fancy-pants.

35. Raspberry Coconut Ice Cream
This ice cream is totally dairy-free, and it’s made with only a few ingredients. You’ll need frozen raspberries, coconut cream, optional maple syrup, and a little coconut water. Want to know the best part? You don’t even need an ice cream maker to make it, and it’s instant!

36. Peach and Raspberry Lemonade
This drink pretty much epitomizes summer. It’s icy and refreshing with sweet, summer-ripe fruits, and it’s sweetened with raw honey, which is actually optional! If your raspberries and peaches are sweet enough, you could enjoy this drink totally sweetener-free.

37. Raspberry Lemonade Tart Popsicles
Maybe you like your lemonade frozen. No problem! Try these delicious pops with chia seeds, hemp seeds, coconut yogurt, and fresh thyme (you could also try other herbs like basil and mint, which would be delicious). Optionally sweetened with stevia.


Photo: Will Frolic For Food

38. Raspberry Mango Breakfast Cobbler
Oh, wow. This is pretty much my ideal breakfast: fruit, almond meal topping, vanilla, and full fat coconut milk to swirl into the hot and steamy finished product. These are awesome made in individual dishes so you can portion them out easily.

39. Raspberry Chocolate Spoons
What might you do with a chocolate spoon, you ask? Well, there are actually no spoons under here. Just pure chocolate! You could use them to stir coffee, hot chocolate, or other drinks until they melt into chocolate goodness. You could use them to eat ice cream! The possibilities are endless.

40. Vegan Chocolate Chip Raspberry Swirl Ice Cream
This ice cream is fantastic. It’s made with full-fat coconut milk, granular sweetener (coconut or maple syrup would both work), raspberries, and chocolate chips. That’s it! Four ingredients! You’ll need an ice cream maker for this one, but it’s so creamy churned that way.



Does the idea of a gem-colored ice cream make you drool? This silky two-ingredient ice cream is just as tasty as it is colorful!

If you’re a fan of a frozen chai latte from your favorite coffee chain, then you will love this recipe. Sweetened with maple syrup, it has the perfect amount of spice.


Oat Milk Ice Cream

Creamy, dreamy, smooth, classic, and completely dairy free homemade oat milk ice cream.

Making your own nondairy oat milk ice cream at home is so easy, you might never want to go out for ice cream ever again.

Oat Milk Ice Cream Flavors

Chocolate: Add 1/4 cup cocoa powder to the base recipe below.

Banana: Sub half a cup of the oat milk for one ripe mashed banana.

Cookie Dough: Make up the base recipe below, and stir in your favorite cookie dough or this Chickpea Cookie Dough Dip!

Chocolate Fudge Swirl: Carefully melt 1/2 cup chocolate chips. Stir in 3 tbsp canned coconut milk until smooth. Let cool before swirling into ice cream.

Coffee: Add 2 tsp instant coffee to the base recipe before freezing. After blending into ice cream, you can also add chopped chocolate or the swirl idea above.

What’s your dream oatmilk ice cream?

I am a mint chocolate chip girl, all the way.

To make mint chocolate chip, simply follow the base recipe below using a neutral nut butter such as raw cashew or coconut butter.

Add 1/8 tsp pure peppermint extract (not regular mint or imitation peppermint), or more for a stronger flavor.


Raspberry Almond Crisp For Two



This post is sponsored by ALDI.

Awhile back I asked you on Facebook what recipes you’d like to see coming up. I kept seeing “dessert for two”, so that got my wheels turning. What haven’t I made yet you’d enjoy for summer? With Memorial Day and the unofficial start of summer next week (. ), it’s only fitting to start sharing some berry recipes. Everyone seems to love fresh fruit desserts in the summer, whether it’s peach cobbler or strawberry ice cream.

As I was going through my recipe list, I realized I didn’t have many raspberry recipes. Then it hit me – fruit crisp! I’ve made plenty of cobblers, dumplings, and even a crumble, but only one crisp. Plenty of apples, peaches, and strawberries, but hardly any raspberries. And that’s how my Raspberry Almond Crisp For Two was born with a sweet and slightly tart raspberry filling topped with a crispy almond streusel baked in two ramekins. Topped with ice cream, they are the ideal sweet treat to end your meal.



The difference between a crisp and crumble is the oats. Think of the oats giving the topping a crispy texture, hence the name crisp. I also added almonds for extra crunch. To bring out the almond flavor even more, I added almond extract to complement the raspberries.



As fun as baking is, it’s no secret it can be a bit pricey with the ingredients – butter, flour, sugar, eggs, the list goes on. That’s why I shop at ALDI because their low prices make baking more affordable they believe you should never have to over-spend to enjoy quality food. Take these raspberry crisps for example. Buying the ingredients at Walmart with their private label brand came to $32.99. Buying the same ingredients at ALDI came to $29.19. Buying national brands would make the savings difference even more. Considering this is for one recipe, imagine all of the desserts you could bake with the above ingredients and the savings for an entire week of groceries.

It’s a little hard to compare apples to apples (err raspberries to raspberries?) because some products were different sizes (e.g. 42 ounces of oats at ALDI vs. 18 ounces of oats at Walmart), but in my experience, you get more product and spend less at ALDI. Here are some examples of the price differences:

  • Raspberries at ALDI for $2.49 vs. Walmart for $3.48 (28% price difference)
  • Oats at ALDI for 0.06 cents an ounce vs. Walmart for 0.09 cents an ounce (33% price difference)
  • Cinnamon at ALDI for $1.19 vs. Walmart for $2.44 (51% price difference)
  • Butter at ALDI for $2.99 vs. Walmart for $3.37 (11% price difference)



Want to know more about ALDI? You can visit their blog follow them on Facebook, Pinterest, Twitter, and Instagram or check out some of my past posts:



Of course no raspberry crisp is complete without ice cream on top! I paired them with raspberry cheesecake gelato because of the raspberry swirl, but feel free to use your favorite flavor.


Peach and Raspberry Swirl Ice Cream

Preheat the oven to 180 degrees Centigrade (I turned it on the grill function). Combine 3 Tablespoons of sugar and vanilla seeds. Arrange the peaches skin side down on a baking tray and sprinkle with the vanilla/sugar mixture. Grill in the oven for 10-15 minutes or until the top of the peaches appear caramelized. Remove the skin from the peaches as soon as they are cool enough to do so. Puree the peaches and any juices that are in the baking tray in a blender.

In a separate bowl, combine the raspberries and 1 Tablespoon of sugar and set aside.

In a separate bowl combine, the cream, milk, condensed milk and peach puree.

Churn the peach mixture in your ice cream maker according to the manufacturer’s directions. Then put the ice cream into a freezer safe container and freeze for half an hour. At this stage remove from the freezer. The ice cream should just be starting to set. Spoon the raspberry mixture on top and use a toothpick or spoon to make swirls. Freeze the mixture overnight.

A few words of advice that I learned from my first ice cream making session:

1) The ice cream always tastes less sweet after it has set. So make sure the batter is just slightly over sweetened before churning.

2) The higher the double cream content, the creamier the ice cream will be.


Chocolate Raspberry Swirl Ice Cream

  • Author: Rebecca Neidhart
  • Prep Time: 30 minutes +45-60 minutes churn time
  • Total Time: 10-24 hours
  • Yield: Approximately 2 pints of ice cream 1 x
  • Diet: Vegetarian

Description

Chocolate Raspberry Swirl Ice Cream is the perfect summer treat, so get that ice cream maker churning!

Ingredients

1 tsp. pure vanilla extract or vanilla bean paste

1 3.5 oz. bar of dark chocolate, chopped finely

Instructions

For the Ice Cream Custard: Beat the egg yolks in a medium sized mixing bowl and set them aside. In a medium sized stock pot, combine the milk, whipping cream, sugar, and salt. Heat and stir the milk and cream until gently simmering, then gradually pour it into the egg yolks, whisking as you pour. You are tempering the eggs with this step, or slowly bringing them to a similar temperature as the warm cream so that they don’t scramble when they are poured into the warm pan.

Return the entire mixture to the pan, then heat over medium low, stirring constantly with a rubber spatula to prevent it from burning and clumping. Do not let it come to a boil, as this will likely make the mixture curdle. Heat until it is 194° F (90°C), or is thick enough to coat a clean spoon without dripping off. Stir in the vanilla extract.

Pour the mixture into a bowl, cover with a layer of clingwrap directly on top of the custard, and refrigerate for at least 8 hours and up to 24.

For the Rasberry Swirl: In a small saucepan, combine the raspberries, 1/4 cup white sugar, cornstarch, and lemon juice. Mash the sugar and cornstarch into the raspberries with a fork, then stir over medium-low heat for about 5 minutes. When it’s ready, it will no longer look cloudy but should look more like a jelly.

Pour the sauce through a sieve into a bowl, pressing through with a spoon to extract as much of the juice and fruit from the seeds as possible. Discard the seed and let the sauce come to room temperature.

To Churn the Ice Cream: Churn the custard according to your ice cream maker’s instructions. Once it has reached soft serve stage, spoon about 1/4 of the mixture into the container it will be stored in. Pour about 1/3 of the rasberry sauce and chopped chocolate, then repeat those steps until all of the ice cream and sauce are combined. Before putting it into the freezer, swirl with a knife. Freeze until hard, about 8-12 hours. Make sure to cover the ice cream well with cling film or a lid, and it will keep in the freezer for about two weeks.


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