Dessert
Homemade Raspberry Ice Cream
5 Std.Für 8Nutri-Score D€€
D
5 Std.
5 Std.Homemade Raspberry Ice Cream
was Sie brauchen
Zutaten
milkMilchprodukte480 ml
heavy creamMilchprodukte480 ml
maple syrupVorräte120 ml
vanilla bean pasteVorräte15 ml
saltGewürze1 g
fresh raspberriesObst & Gemüse125 g- coconut sugarVorräte12 g
- frozen raspberries (frozen)Obst & Gemüse100 g
- sweet thins cookies (broken into pieces)Backwaren60 g
pro Portion
Nährwerte
295kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 3 g
- Fett
- 22 g
was Sie verwenden
Utensilien
Knetmaschine
Stielkasserolle
Rührschüssel
freezer container
Schritt für Schritt
Zubereitung
- Schritt 1
Make the ice cream base
- Whisk the milk, heavy cream, maple syrup, vanilla bean paste and salt together in a bowl until the syrup is fully dissolved.
- Chill the base in the fridge until very cold.
- Schritt 2
Make the raspberry jam
- Cook the fresh raspberries with the coconut sugar in a saucepan over medium heat, crushing them as they soften.
- Simmer until thickened into a jam, then set aside to cool.
- Schritt 3
Churn the ice cream
- Pour the chilled base into the ice cream maker and churn according to the manufacturer's instructions.
- Add the frozen raspberries in the last 2 minutes of churning.
- Schritt 4
Swirl and freeze
- Fold the raspberry jam and the broken sweet thins through the churned ice cream.
- Transfer to a freezer container and freeze until firm.