raspberry ripple ice cream – Simple Meal Plans

video password: ice

quantities for different serving sizes:

You can easily double or triple this recipe. The freezing time will depend on the type of container. If it has a large surface area the ice cream should freeze in about the same time, but a compact container could take up to 12 hours.

prepare ahead?

I tend to make this the day before or get up really early that morning if I’m serving it for dinner. I think the flavour and texture of most ice cream is best within the first 24 hours of being made. After that you start to get ice crystals forming. If you must make it in advance more than 24 hours, just remember to get it out of the freezer to soften up about 15 minutes before you’re ready to serve.

variations for dietary requirements:

dairy-free / vegan – Skip the ripple and just make a raspberry sorbet. Triple the amount of raspberries and sugar.

troubleshooting guide:

raspberries not forming a sorbet like mass? – If the fruit is still too frozen it won’t come together. You can either let it sit for 5 minutes and try again or add a tablespoon of water or two and it should melt things enough to get some action.

raspberry too icy – The raspberry can become icy if frozen for more than a day or so because it has a higher moisture content. If this happens just soften in the microwave for a few seconds or leave out to soften for about 15 minutes or so before serving.

cream too icy – I made a batch where I doubled the cream but didn’t double the sugar. While the ice cream was OK when it was first frozen, it quickly became icy and hard. If this happens just soften in the microwave for a few seconds or leave out to soften for about 15 minutes or so before serving. And next time pay more attention to the recipe!

too sweet-The secret to getting the ice cream to stay creamy is the high sugar content. The raspberry can balance it out but if you still find it too much, a squeeze of lemon or lime or a handful of fresh raspberries can make a difference.

cream has rough texture – If it’s little ice crystals, see the solution above for too icy. If the cream itself seems a bit chunky it sounds like either the cream wasn’t fresh to begin with OR you’ve over whipped it. Not much can be done at this stage, next time whip less.

no raspberries? – Pretty much any berry will work here, or even mixed berries. Other fruit will be lovely too. You could chop up and freeze fresh mango, or pineapple, peaches or even apricots.

raspberries frozen into a block? – This means your raspberries have been defrosted at some stage. It happened to me twice! Just let them thaw enough to break into chunks to fit into the food processor and proceed as per the recipe.

serving suggestions

Use a spoon that has been dipped in hot water and dried to scoop up big curls of the ice cream to further enhance the ripple effect!

leftover potential:

Because of the raspberry it’s best eaten withing 24 hours of making. But it will keep in the fridge for a month or so. Just remember to allow it to soften at room temperature for 15 minutes or so before serving.