NO-CHURN ALMOND AND RASPBERRY SWIRL ICE CREAM
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen. Vanilla extract or vanilla bean paste will make a good substitute here if you don't have almond extract and don't want to go to the store.
Provided by Sarah Jampel
Categories Bon Appétit Dessert Frozen Dessert Ice Cream Milk/Cream Raspberry Almond Fruit Vegetarian Wheat/Gluten-Free Peanut Free Soy Free Kid-Friendly Summer
Yield Makes about 2 quarts
Number Of Ingredients 6
Steps:
- Bring raspberries, sugar, and ¼ tsp. salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10-15 minutes. (You should have about 6 Tbsp.) Transfer back to measuring glass and chill until cold, about 30 minutes.
- Mix condensed milk, almond extract, and remaining ¾ tsp. salt in a medium bowl to combine.
- Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
- Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage-folding-is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.
- Scrape about one third of ice cream base into a loaf pan that's at least 8½x4½". Drizzle over one third of raspberry syrup. Repeat layers 2 more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
- To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
- Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.
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Helena McMahon
[email protected]I'm not sure I would make this recipe again. It was a lot of work and the results were just okay.
Joy Nasiru
[email protected]This recipe is a great way to get kids involved in the kitchen. My kids loved helping me make this ice cream.
Devin Booker
[email protected]I'm not a big fan of almond milk, but this ice cream was still really good. The raspberry swirl really helps to balance out the flavor.
Arslan Khan Wagan
[email protected]This ice cream is a bit pricey to make, but it's worth it for a special occasion.
Jonathan J. Montemayor
[email protected]★★★★★
Shehroz Soomro
[email protected]This ice cream is a great way to use up leftover almond milk. I always have some on hand, so this is a great recipe to have in my back pocket.
Isaiah Onyekezu
[email protected]I found this recipe to be a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Aubryana Wilkerson
[email protected]The almond and raspberry swirl is a nice touch. It adds a bit of extra flavor and visual appeal.
Shahzad Bhatti
[email protected]This is a great recipe for a summer treat. It's easy to make and the results are amazing!
gimba saad
[email protected]I tried this recipe and it turned out great! I made a few small changes, like using frozen raspberries instead of fresh, and it still came out delicious.