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Raspberry Ripple Ice Cream Recipe

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This Raspberry Ripple Ice Cream recipe combines a luscious homemade raspberry curd with creamy vanilla ice cream swirled throughout. Made without an ice cream maker, it relies on whipped cream and sweetened condensed milk for a rich, smooth texture. Layers of vibrant raspberry curd add a tart, fruity contrast to the sweet and velvety ice cream base, creating a refreshing and indulgent frozen treat perfect for any occasion.

Ingredients

Raspberry Curd

  • ½ cup granulated sugar
  • 2 rounded tablespoons cornstarch (26 grams)
  • 1 pinch kosher salt
  • 1 cup milk
  • 3 tablespoons orange juice, no pulp
  • 2 cups frozen raspberries
  • 2 tablespoons unsalted butter (or vegan baking stick)

Vanilla Ice Cream

  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla bean paste
  • 1 pinch kosher salt
  • 2 cups heavy whipping cream

Instructions

  1. Make the Raspberry Curd: In a medium saucepan, whisk together the granulated sugar, cornstarch, and a pinch of kosher salt until combined.
  2. Add Liquids and Raspberries: Pour in the milk and orange juice, whisking to blend the cornstarch fully. Then add the frozen raspberries. Cook over medium heat, stirring frequently and mashing the berries with the whisk, until the mixture bubbles and thickens to a pudding-like consistency, about 4-6 minutes. Continue cooking for an additional minute after boiling.
  3. Finish Curd: Remove from heat and whisk in the unsalted butter immediately until melted. Strain the curd through a mesh colander over a heatproof bowl, pressing down on the solids to get a smooth, silky texture. Allow to cool or refrigerate.
  4. Prepare the Vanilla Ice Cream Base: In a large bowl, combine the sweetened condensed milk, vanilla bean paste, and a pinch of kosher salt using a spatula until smooth.
  5. Whip the Cream: In a separate large bowl, whisk the heavy cream with a hand mixer or by hand until soft peaks form.
  6. Combine Cream and Condensed Milk: Gently fold the sweetened condensed milk mixture into the whipped cream. Continue whisking until stiff peaks form, taking care not to overmix.
  7. Layer Ice Cream and Raspberry Curd: Pour one-third of the ice cream mixture into a 9 x 5 loaf pan. Dollop 6 teaspoons of the cooled raspberry curd over the surface. Use a butter knife to swirl the curd into the ice cream gently. Repeat twice more, layering and swirling for a total of three layers.
  8. Freeze: Cover the loaf pan with plastic wrap, then foil, and freeze for at least 6 hours or overnight until firm. Alternatively, use an airtight freezer-safe container for storage.
  9. Serve: Remove the ice cream from the freezer about 10-15 minutes before serving to soften slightly. Scoop and enjoy the creamy, fruity dessert.

Notes

  • For a vegan version, substitute the butter with a vegan baking stick and use coconut cream or a non-dairy cream substitute for the heavy cream.
  • Make sure to strain the raspberry curd well to achieve a smooth texture without seeds.
  • This recipe does not require an ice cream machine, making it simple and accessible.
  • Flavor variations can be created by substituting raspberries with other berries or fruit purees.
  • If you prefer a stronger orange flavor, consider adding a teaspoon of orange zest to the curd mixture before cooking.

Find it online: https://yumntasty.com/raspberry-ripple-ice-cream-recipe/