Description
Refreshing raspberries whizzed up into a swirly, creamy almond ice cream with delicious toasted almonds
Ingredients
Scale
- 2 cups heavy whipping cream (472 mL)
- 1 tsp almond extract
- 14 oz can sweetened condensed milk (414 mL)
- 12 ounces fresh raspberries, preferably organic
- 1/2 cup sliced almonds
Instructions
-
- Chill the bowl you’re using to whip your cream and the beaters for 20 minutes.
- Line the bottom of a 9″x5″ loaf pan with parchment.
- Preheat the oven to 350F (180 C).
- When the oven is hot, place the almonds on a small sheet tray. Toast the almonds for 5-7 minutes until they’re lightly toasted. Set them aside to cool.
- Beat the cream with the almond extract in the chilled bowl until it is fluffy and holds its shape (stiff peaks).
- Wash and dry the berries, then puree them with 2 Tablespoons of the sweetened condensed milk into a loose puree in a blender or food processor or with an immersion blender. If you’d like, you can strain the seeds out of the puree, but it’s not necessary.
- Drizzle the rest of the sweetened condensed milk into the cream. Fold the two together until you have a smooth, consistent mixture.
- Sprinkle the cooled almonds over the top of the cream along with about half of the raspberry mixture.
- Loosely fold everything together with a few turns of the spatula. The goal is to get the raspberry and almonds distributed throughout the ice cream but not so much that the cream turns pink.
- Pour in enough of the cream to cover the bottom of the prepared pan well Swizzle a layer of raspberry over the top in loose zigzags. Continue to layer cream then raspberry all the way to the top of the pan.
- Drag a butter knife up and down and sideways through the cream to swizzle the raspberry throughout the ice cream and to create a marbled effect on top.
- Cover the ice cream with a piece of plastic, then freeze overnight, at least 8 hours.
- After freezing, feel free to transfer the ice cream to a lidded freezable container like a Pyrex or a Tovolo tub for longer storage.
Notes
Whole raspberry variation: If you want less swirl, only puree half of the raspberries. Proceed as directed, but after 2 hours, push the rest of the berries into the ice cream and finish freezing. You could fold the whole raspberries at the beginning, but they will sink down to the bottom of the pan.
- Prep Time: 10 minutes
- Additional Time: 8 hours
- Cook Time: 7 minutes
- Category: Ice Cream
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 20
- Sodium: 51
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
- Cholesterol: 45