13 Mar Raspberry Ice Cream Recipe
This delicate summer fruit of divine taste is not only sweet but has a number of medicinal properties about which little is still known and insufficiently consumed.
Is Raspberry Ice Cream Healthy?
Raspberries contain a large amount of vitamin A, which is why they are an excellent natural remedy against eye damage and improve eyesight. In the past, ancient Chinese doctors used raspberries to treat night blindness and other vision disorders. They are also rich in vitamin C, which in conjunction with routine functions as an excellent antioxidant.
Ellagic acid, as an important ingredient in raspberries, prevents the development of malignant cells, and has a beneficial effect on people who have already suffered from malignant disease. This acid reportedly prevents cancer cells from attacking the DNA of an infected person by putting them under their control.
Although we can eat them alone without any additives, raspberries go perfectly in other forms, in this example ice cream from them, retaining all their healing properties and improving the taste.
What Does Raspberry Ice Cream Taste Like?
Raspberry ice cream is one of those foods whose recipe you will have to pass on to anyone who tastes your homemade delicacy.
Intense color, natural aroma, and acceptable sweetness are just some of the great features of the ice refreshment that the whole family will enjoy. Once you try it – you won’t be able to stop making homemade raspberry ice cream!
Raspberry Ice Cream Recipe
- ¾ cup sweet cream
- ¼ lb sugar
- 3 egg yolks
- ¾ cup sour cream
- ½ lb raspberries without stalks
- 1 oz sugar
- 2 drops vanilla extract
- 1 pinch salt
- Heat the sweet cream and ¼ lb of sugar over medium heat until the sugar has melted. Whisk the egg yolks in the meantime with an electric mixer.
- Add a little hot cream, stirring constantly, to the egg yolks, then gradually stir the mixture back into the cream and sugar mixture.
- Cook the cream for about 15 minutes, stirring constantly, at a temperature below the boiling point, until it becomes uniform and thick and until it coats the background of the spoon. Remove from heat and strain quickly.
- Add the miller, stir to combine the ingredients, cover with cling film and refrigerate for a few hours.
- Puree the raspberries and strain to remove the seeds. Sugar, 2 tbsp, stir and allow to dissolve. Stir the puree into the cooled mixture of cream and eggs. Add vanilla extract and salt. Refrigerate fora few hours.
- Pour the cold mixture into the ice cream machine and mix for 15-30 minutes or until it starts to freeze (according to the manufacturer's instructions). Transfer the ice cream to a suitable plastic container, then freeze in the refrigerator. (4 hours).
- Five to ten minutes before serving, remove the ice cream from the refrigerator to make it easier to remove with an ice cream scoop.
- Ice cream is best served in pre-chilled glass or porcelain bowls. Take it out with a hot, but dry, ice cream spoon (soak in boiling water, then wipe).
- Calcium is said to block iron absorption. However, I have still included yogurt in the recipe because of the low quantity, and because studies have indicated probiotics help increase iron absorption. And of course, because I think it tastes better.