Double Raspberry Malt Recipe Vanilla Recipe For Shrimp

DOUBLE-RASPBERRY MALT

Steps:

• Set aside 4 raspberries for garnish.
• Combine remaining raspberries, milk, malted milk powder, and sugar in blender; blend until smooth.
• Add ice cream; blend until smooth, stopping once or twice to scrape down sides of blender, if necessary.
• Pour malted shake into fluted soda-fountain-style glass.
• Top with sorbet.
• Garnish malt with reserved berries and mint sprig, if desired.

RASPBERRY VANILLA TARTLETS

Steps:

• Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
• Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.
• Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately, or cover and refrigerate up to 2 hours.

SHORECOOK'S RASPBERRY SWIRL VANILLA BEAN ICE CREAM

Steps:

• Combine raspberries, 1/2 cup sugar, and lemon juice in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes.
• Press raspberry mixture through a strainer into a bowl. Discard seeds. Refrigerate raspberry puree.
• Combine remaining 3/4 cup sugar, heavy cream, and milk in a saucepan over low heat. Cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste. Pour into a bowl and refrigerate until cool, about 1 hour.
• Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in the raspberry mixture. Freeze until firm, 8 hours to overnight.