Simple Raspberry Ice Cream Without Ice Cream Machine

Today it was a wonderfully good and simple raspberry ice cream made without ice cream machine. Tart, sweet and creamy.

Do this: Mix frozen raspberries, lemon juice and water with a stick mixer or in food preparation to a smooth puree. Put about 1-2 dl of the raspberry puree in a bowl. In a bowl, whip the cream into soft peaks. Add sweetened condensed milk and whisk some more. Mix 1 cup of the cream with the raspberry puree you put in a bowl. The rest you whip together in the bowl with the large amount of raspberry puree. Now you have a dark raspberry glaze and a light one. There are most of the bright ones. Pour the light raspberry batter into a container. Click out the dark over and make a swirl pattern with a spoon very similar. Wrap in the container and leave in the freezer for at least 6 hours before serving.

The recipe gives about 1.5 liters of raspberry glass.

Ingredients:

500 g frozen raspberry

juice from 1 lemon

1 dl water

5 dl whipped cream

1 can of sweetened condensed milk of 397g

Do this: Mix frozen raspberries, lemon juice and water with a stick mixer or in food preparation to a smooth puree. Put about 1-2 dl of the raspberry puree in a bowl. In a bowl, whip the cream into soft peaks. Add sweetened condensed milk and whisk some more. Mix 1 cup of the cream with the raspberry puree you put in a bowl. The rest you whip together in the bowl with the large amount of raspberry puree. Now you have a dark raspberry glaze and a light one. There are most of the bright ones. Pour the light raspberry batter into a container. Click out the dark over and make a swirl pattern with a spoon very similar. Wrap in the container and leave in the freezer for at least 6 hours before serving.

Do this:

Mix frozen raspberries, lemon juice and water with a stick mixer or in food preparation to a smooth puree. Put about 1-2 dl of the raspberry puree in a bowl.
In a bowl, whip the cream into soft peaks. Add sweetened condensed milk and whisk some more.
Mix 1 cup of the cream with the raspberry puree you put in a bowl. The rest you whip together in the bowl with the large amount of raspberry puree. Now you have a dark raspberry glaze and a light one. There are most of the bright ones.
Pour the light raspberry batter into a container. Click out the dark over and make a swirl pattern with a spoon very similar.
Wrap in the container and leave in the freezer for at least 6 hours before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *