My second favorite flavor of $1 ice cream trucks (First is mint chocolate of course)!
How to enjoy this:
1. Start with a ice cream base. Swirl in fresh raspberry goo, and top it on a homemade sugar cone
2. Eat fast (because my sugar cones weren’t perfect and it may drip through). Perhaps coat sugar cones with chocolate on the inside for extra stability if you have more time.
|Raspberry Ripple Ice Cream adapted from Marsha’s Baking Addiction
2 cups fresh or frozen raspberries 250g
|To make Raspberry Ripple Ice Cream
Place the raspberries and sugar into a saucepan over medium heat, and bring to the boil. Simmer for about 5 – 10 minutes, stirring occasionally, until the raspberries have broken down and the mixture has thickened. Push the mixture through a sieve into a small bowl, and discard the seeds and pulp. Allow to cool completely.
Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
In a separate bowl, whisk together the condensed milk, and vanilla. Gently fold in the whipped cream.
Cover tightly, and place in the freezer for at least 6 hours, or overnight before serving.