Dessert
Homemade Raspberry Ice Cream
5 hPour 8Nutri-Score D€€
D
5 h
5 hHomemade Raspberry Ice Cream
ce qu’il vous faut
Ingrédients
milkProduits laitiers480 ml
heavy creamProduits laitiers480 ml
maple syrupÉpicerie120 ml
vanilla bean pasteÉpicerie15 ml
saltÉpices1 g
fresh raspberriesFruits et légumes125 g- coconut sugarÉpicerie12 g
- frozen raspberries (frozen)Fruits et légumes100 g
- sweet thins cookies (broken into pieces)Boulangerie60 g
par portion
Nutrition
295kcal
- Glucides
- 22 g
- Protéines
- 3 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Robot pâtissier
Casserole
Saladier
freezer container
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.