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Posts Tagged ‘raspberries’

Raspberry Ice Cream

Posted in Desserts, Ice Creams, Sorbets, and Frozen Yogurts, tagged , , on July 1, 2012 | 2 Comments »

I’ve been making a lot of homemade ice cream lately, mostly this easy vanilla bean ice cream. I have so many other flavors bookmarked to try, though, and I decided to go with this raspberry ice cream first. It’s deliciously creamy, and especially good with a few dark chocolate chips sprinkled over the top.

I used frozen raspberries to make the raspberry puree, which I recommend because it’s more cost-effective than using fresh since you’ll need to start with about 6 cups of raspberries. Just be sure to thaw them completely before pureeing to make the process of straining out the seeds a little easier. This raspberry ice cream is a smooth, creamy, and refreshing summer treat!

One year ago:  Blueberry Muffins

Raspberry Ice Cream

Printable Recipe

Makes about 1 quart

Ingredients:

  • 1 1/2 cups half-and-half
  • 1 cup sugar
  • 1 1/2 cups heavy cream
  • 4 large egg yolks
  • 1 1/2 cups strained raspberry puree*
  • 1 tbsp. freshly squeezed lemon juice

Directions:

  1. Warm the half-and-half and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
  2. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm half-and-half into the egg yolks, whisking constantly, then scrape the warmed egg mixture back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (the temperature should register 170-175 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream. Mix in the raspberry puree and lemon juice, then stir until cool over and ice bath.
  4. Chill thoroughly in the refrigerator, and then churn in your ice cream maker according to manufacturer’s instructions. To preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.

*To make raspberry puree, start with about 6 cups (750 grams) of fresh or frozen raspberries. Puree until smooth in a food processor, then press through a mesh strainer with a flexible rubber spatula to remove the seeds.

Source: The Perfect Scoop.

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Peach and Raspberry Crumble

Posted in Desserts, Pies, Tarts, Crisps, and Crumbles, tagged , , , on June 30, 2011 | 3 Comments »

Peach and Raspberry Crumble

In the summer I like to enjoy desserts that highlight the abundance of fresh fruit that is available. This peach and raspberry crumble is a delicious way to do this, and it can easily be adapted to include other summer fruits such as blueberries, nectarines, plums, or blackberries.

The crumble takes minimal preparation time and effort. Peel and slice your peaches, mix up your oaty topping, and throw it in a baking dish (a pretty one if you have it- I need to work on acquiring one more interesting than my glass Pyrex). Some of the crumble topping is mixed in with the peach raspberry filling, which is a deliciously wonderful idea. The fruit bakes up all juicy, sweet, and bubbly, as you can see in the photo. Top a generous spoonful with some vanilla ice cream and you’ll have a perfect summer dessert.

One year ago:  Apricot Ice Cream

Peach and Raspberry Crumble

Printable Recipe

Makes 1 8×8 square baking dish

Ingredients:

  • 5-6 medium ripe peaches, peeled (if desired) and sliced (I used a combination of white and yellow peaches)
  • 1 cup fresh raspberries (if using frozen, just thaw and drain)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup old fashioned oats
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes

Directions:

  1. Place a rack in the center of the oven and preheat to 350 degrees F. Place sliced peaches and raspberries in a large bowl and set aside.
  2. In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Using your fingers, break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.
  3. Toss a generous handful (about 1 cup) of the crumble topping into the peach and raspberry mixture. Toss loosely with your hands. Spread the fruit evenly in the baking dish and top with the remaining crumble mixture. Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.
  4. Remove from the oven, let cool slightly, and serve with vanilla ice cream. Crumble is delicious warm and can be stored, covered, in the refrigerator and reheated in the oven or microwave for serving.

Recipe from Joy the Baker

This post is linked to Sweets for a Saturday

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Chocolate Raspberry Ice Cream

Posted in Desserts, Ice Creams, Sorbets, and Frozen Yogurts, tagged , , on June 9, 2011 | 3 Comments »

Chocolate Raspberry Ice Cream

As summer weather approaches, how about whipping up a batch of ice cream? I highly recommend this chocolate raspberry version. The chocolate raspberry combo is one of my favorites, and both flavors really come through in this ice cream. I used frozen raspberries, and they worked perfectly. I take advantage of frozen fruit in my cooking and baking whenever I can, because it’s both cost effective and available year round. Next time, I think I’ll try substituting frozen cherries for the raspberries to make chocolate cherry ice cream… I can hardly wait!

One year ago: Pizza with Pesto and Tomatoes

Chocolate Raspberry Ice Cream

Printable Recipe

Makes about 3 cups

Ingredients:

  • 1 1/2 cups heavy cream
  • 5 tablespoons unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 2 cups raspberries, fresh or frozen

Directions:

  1. Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, roiling boil (it will start to foam up). Remove from the heat and add the raspberries. Cover and let stand for 10 minutes.
  2. Puree the mixture in a food processor or blender. Press the mixture through a mesh strainer to remove the seeds (if desired).
  3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Recipe from The Perfect Scoop, by David Lebovitz

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Plum Raspberry Sorbet

Posted in Desserts, Ice Creams, Sorbets, and Frozen Yogurts, tagged , , , on June 27, 2010 | 2 Comments »

Plum Raspberry Sorbet

I recently bought an ice cream maker and have been having so much fun finding recipes for ice creams and sorbets that I’d like to try. Plum raspberry is the first sorbet that I have made. I decided that I had to try it after seeing the ripe, juicy plums at the farmer’s market. This sorbet has a wonderful fruit flavor with just a hint of tartness to it. We’ve been enjoying it as a refreshing after-dinner treat during our recent hot weather. I especially love the sorbet’s bright, vibrant color!

Plum Raspberry Sorbet

Makes about 1 quart

Ingredients:

  • 1 pound plums (about 8 plums)
  • 1 cup water
  • 2/3 cup sugar
  • 3/4 cup raspberries, fresh or frozen
  • 1 teaspoon kirsch (I left this out)

Directions:

  1. Slice the plums into eighths, removing the pits. Place plums in a medium saucepan with the water. Cover and cook over medium heat, stirring occasionally, for 8 minutes, or until tender. Remove from the heat and stir in the sugar and raspberries. Let cool to room temperature.
  2. Once cool, puree the mixture in a blender or food processor until smooth. If you wish, press the puree through a mesh strainer to remove the seeds. Stir in the kirsch.
  3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Recipe from The Perfect Scoop by David Lebovitz

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