Raspberry Cassis Ice Cream Recipes

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PROSECCO WITH RASPBERRY CASSIS ICE CUBES



Prosecco with Raspberry Cassis Ice Cubes image

Provided by Valerie Bertinelli

Categories     beverage

Time 1h5m

Yield 6 servings

Number Of Ingredients 4

1/3 cup crème de cassis
1 tablespoon lemon juice
6 raspberries
One 750-ml bottle prosecco

Steps:

  • Stir together the cassis, lemon juice and 1 cup water. Divide the mixture among 6 slots of an ice cube tray; insert a raspberry into each. Freeze until solid, 1 to 2 hours.
  • Drop the ice cubes into 6 Champagne flutes. Top off with prosecco.

SMOOTH RASPBERRY ICE CREAM



Smooth Raspberry Ice Cream image

So smooth and creamy!

Provided by jowolf2

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 3h30m

Yield 16

Number Of Ingredients 7

4 cups fresh raspberries
2 eggs
1 ⅓ cups white sugar
1 ½ cups half-and-half
1 cup heavy whipping cream
¼ cup light corn syrup
1 tablespoon lemon juice

Steps:

  • Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
  • Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
  • Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 25.7 g, Cholesterol 52 mg, Fat 8.9 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 26.9 mg, Sugar 19.6 g

RASPBERRY ICE CREAM



Raspberry Ice Cream image

"When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." -Diana Leskauskas, Chatham, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 quarts.

Number Of Ingredients 5

2 cups fresh or frozen raspberries, partially thawed
1 cup sugar
2 cups heavy whipping cream
1 cup half-and-half cream
2 teaspoons vanilla extract

Steps:

  • Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Nutrition Facts :

MELON, CASSIS AND FRENCH VANILLA ICE CREAM WITH BLACKBERRIES



Melon, Cassis and French Vanilla Ice Cream with Blackberries image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 ripe cantaloupe, quartered and seeded
1/2 cup cassis liqueur or syrup
1 pint French vanilla ice cream
1/2 pint blackberries

Steps:

  • Cut a sliver off each melon wedge so that it will sit evenly on dessert plate. Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge. Soften ice cream in microwave on high for 10 seconds. Scoop 1 ball of French vanilla ice cream onto each wedge of melon. Garnish dessert with a few blackberries and serve.

LEMON-RASPBERRY ICE CREAM BOMBES



Lemon-Raspberry Ice Cream Bombes image

Categories     Milk/Cream     Egg     Dessert     Kid-Friendly     Frozen Dessert     Raspberry     Lemon     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 11

1/2 cup sugar
1/4 cup fresh lemon juice
2 large egg yolks
1 1/2 teaspoons (packed) finely grated lemon peel
1/8 teaspoon salt
1/2 cup chilled whipping cream
1 quart vanilla ice cream
3/4 cup raspberry sorbet
2 cups fresh raspberries
Fresh mint sprigs (optional)
Lemon peel

Steps:

  • Whisk sugar, lemon juice, yolks, peel, and salt to blend in top of double boiler. Place over simmering water (do not allow bottom of pan to touch water). Whisk until mixture thickens and thermometer inserted into mixture registers 160°F, about 6 minutes. Transfer mixture to medium bowl. Chill until cold, about 45 minutes.
  • Beat cream in another medium bowl until cream holds peaks. Fold into lemon mixture in 3 additions. Cover and chill at least 6 hours and up to 1 day.
  • Line six 3/4-cup custard cups with foil, leaving generous overhang. Slightly soften quart of ice cream in microwave at low setting in 10-second intervals. Measure 1/2 cup ice cream and place in 1 prepared custard cup. Using back of teaspoon and dipping spoon in glass of warm water as needed, press ice cream in even layer over bottom and up sides of cup, creating hollow in center. Place cup in freezer. Repeat with remaining 5 prepared cups. Return remaining ice cream in quart to freezer. Freeze ice cream in cups 1 hour.
  • Spoon 2 tablespoons sorbet into hollow in center of each cup and pack firmly. Return cups to freezer for 1 hour.
  • Divide lemon cream among cups, smoothing tops. Freeze 1 hour.
  • Slightly resoften remaining ice cream in quart container in microwave at low setting in 10-second intervals. Spread 2 tablespoons ice cream over lemon cream in each cup, covering completely. Fold foil overhang over bombes to cover; freeze at least 3 hours and up to 2 days.
  • Open foil on bombes; turn bombes out onto dishes. Peel off foil. Spoon fresh berries alongside. Garnish with mint sprigs, if desired, and lemon peel.

CREPES WITH RASPBERRY-CASSIS SAUCE



Crepes With Raspberry-Cassis Sauce image

These sophisticated crepes can be made ahead of time and reheated in a low-temperature oven. The sauce, made by simmering raspberries in a rose-scented, cassis-spiked syrup, is what makes them special. While most of it is poured over the folded crepes, a bit is added to the yogurt, honey and lime filling, making it just sweet enough.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, pancakes, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

1 1/4 cups/300 milliliters low-fat milk, such as skim or 1 percent
2 large eggs
1/4 teaspoon salt
1 tablespoon/15 grams sugar
1/3 cup plus 1 tablespoon/55 grams unbleached all-purpose flour, sifted
1/3 cup plus 1 tablespoon/55 grams whole wheat flour or whole wheat pastry flour, sifted
3 tablespoons unsalted butter, melted, plus butter for the pan
1 teaspoon finely grated lime zest (from about 1/2 lime)
1/4 cup sugar
1/2 teaspoon rose water
1 6-ounce box raspberries (about 1 1/4 cups)
1 tablespoon crème de cassis liqueur
1 1/4 cups/300 milliliters plain Greek yogurt (2 percent fat)
1 tablespoon plus 1 teaspoon mild honey, such as clover or acacia (more to taste)
1 1/4 teaspoons finely grated lime zest (from about 1/2 lime)
1 to 1 1/2 teaspoons fresh lime juice (to taste)
1 6-ounce box raspberries (about 1 1/4 cups)
Powdered sugar for dusting (optional)

Steps:

  • To make crepe batter, place milk, eggs, salt and sugar in blender. Turn on and, with the motor running, add flours, then melted butter and blend at high speed for 1 minute, until well mixed and smooth. Transfer to a bowl, stir in lime zest, cover and let rest for at least 30 minutes. If resting batter longer, refrigerate. (Whisk again before making crepes.)
  • While batter is resting, make raspberry sauce. Combine 1/3 cup water and sugar in small saucepan and bring to a boil. Reduce heat to medium low and simmer until sugar has dissolved. Remove from heat. Stir in rose water, raspberries and cassis liqueur. Return to heat, bring to a simmer, cover and simmer 10 minutes. Remove from heat and strain the mixture into a bowl. Press the raspberry pulp through strainer with a spatula and discard seeds. Whisk or stir to blend pulp and syrup and set aside.
  • Make the yogurt filling: In a separate bowl, whisk together yogurt, honey, lime zest and juice. Taste and adjust sweetness. Set aside.
  • To make crepes, heat 8-inch nonstick crepe pan or skillet over medium-high heat and brush lightly with butter. Pan must be hot when you add crepe batter. Lift pan off heat and pour or ladle in a scant 1/4 cup batter, enough to thinly coat bottom of pan. Tilt and swirl pan to distribute batter in an even layer. Return pan to heat and cook crepe for about 1 minute, until edges color and bottom of crepe is lightly browned. Crepe should not stick to pan. Flip crepe over and cook for 30 seconds on the other side, until speckled. Turn out onto a plate. Continue with remaining batter, brushing pan occasionally with butter if desired.
  • If you want to serve crepes at their hottest, assemble them as they come out of the pan. Spread a rounded tablespoon of the yogurt mixture over each crepe, drizzle on 1/2 teaspoon raspberry sauce, fold crepe in half and then in half again. Place on plate or platter. When all crepes are made and filled, spoon or pour sauce over, garnish with raspberries, and, if desired, dust with powdered sugar. Serve.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 175 milligrams, Sugar 23 grams, TransFat 0 grams

CHOCOLATE-FLAKE RASPBERRY ICE CREAM



Chocolate-Flake Raspberry Ice Cream image

A few years back, I made a delicious discovery: I could get the luxurious texture of French-style, custard-based ice cream with a recipe for eggless, Philadelphia-style ice cream. My ice cream has the usual cream, milk and sugar, but it's also got powdered milk for richness, honey for smoothness, and alcohol for scoopability. The vodka keeps the ice cream soft and creamy, desirable in any ice cream and vital when there are berries, which have a tendency to go from juicy to rock-hard in the freezer. Any berries will work in this recipe, but I use raspberries, fresh or frozen, and bolster their flavor and color with a little freeze-dried raspberry powder (optional, but nice). The chocolate flakes are made with melted dark chocolate and coconut oil. Drizzled into the ice cream at the end of churning, the chocolate spins into flakes; drizzled over the ice cream before serving, it hardens on contact.

Provided by Dorie Greenspan

Categories     snack, ice creams and sorbets

Time 15m

Yield 1 generous quart

Number Of Ingredients 12

12 ounces/340 grams semisweet or bittersweet chocolate, finely chopped
3 tablespoons coconut oil
8 ounces/225 grams fresh (or frozen) raspberries (if using frozen, don't defrost)
2 cups/480 milliliters heavy cream
1 cup/240 milliliters buttermilk (shake well before measuring)
1/2 cup/100 grams granulated sugar
3 tablespoons honey
3 tablespoons powdered milk
3 tablespoons vodka
2 tablespoons freeze-dried raspberry powder (optional)
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt

Steps:

  • Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.
  • Make the ice cream: Working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) Cover, and refrigerate the mixture for up to 1 day, or churn right away. When you're ready, pour the mixture into the ice cream maker and churn according to the manufacturer's directions.
  • Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.
  • Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it's had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream. It will immediately harden into a chocolate shell.

RASPBERRY ICE CREAM



Raspberry Ice Cream image

This is the BEST raspberry ice cream! With only 5 ingredients, you can't beat how smooth, creamy and delicious this egg free rasperry ice cream is! You only need 30 minutes and a love of raspberries to enjoy a nice bowl of this covered in chocolate fudge sauce!

Provided by Janelle

Time 50m

Number Of Ingredients 5

1 1/2 cups heavy whipping cream
1 1/2 cup whole milk
2 cups Seedless raspberry puree
1 cup sugar
1 Tablespoon lemon juice

Steps:

  • Blend 5 cups of raspberries in the blender.
  • Using a mesh strainer, slowly press puree through mesh strainer leaving seeds in the strainer. This should result in approximately 2 cups of puree.
  • Add lemon juice to raspberry puree, mix and set aside.
  • In a large bowl, combine whipping cream, milk and sugar. Mix well.
  • Add seedless raspberry puree to whipping cream and mix to incorporate.
  • Freeze according to your ice cream makers directions.
  • Once ice cream is done mixing, transfer to a container with a lid.
  • Cover and freeze for several hours then scoop and enjoy!

Nutrition Facts : Calories 142 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 5 grams fat, Fiber 8 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 54 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE



Chocolate Raspberry Mousse Truffle Cake, Raspberry-Cassis Sauce image

This recipe is the winner, hands down! Just in case you want to know what it is that I'm saying -- this is the dessert that my friend Judy chose for her very elegant dinner party. This is not easy at all! It's very involved but it is so worth it! I can't begin to tell you; takes 3 hours plus baking, cooling and chilling times. Allow the truffle cake to chill overnight before serving. I am posting this for safe keeping. Can be made up to four days ahead of time.

Provided by Manami

Categories     Dessert

Time 4h

Yield 18-20 serving(s)

Number Of Ingredients 41

2 cups sifted cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1/2 cup unsalted butter, slightly softened
1/3 cup vegetable shortening
1/2 cup packed light brown sugar
1 cup granulated sugar
2 tablespoons granulated sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature
3/4 cup sour cream, at room temperature
1 cup milk, at room temperature
1/3 cup water
3 tablespoons granulated sugar
3 tablespoons framboise eau-de-vie (raspberry brandy)
1 tablespoon Grand Marnier
8 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1 1/4 cups frozen unsweetened raspberries
1/3 cup granulated sugar
3 tablespoons granulated sugar
3 large egg yolks
1 pinch salt
2 cups heavy cream, divided
3 tablespoons framboise eau-de-vie (raspberry brandy)
1 tablespoon Grand Marnier
2 teaspoons vanilla extract
3 cups frozen unsweetened raspberries
1 cup red currant jelly
2/3 cup granulated sugar
1 tablespoon arrowroot
1 tablespoon water
creme de cassis, to taste
4 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1/2 cup heavy cream
1 tablespoon heavy cream
2 tablespoons light corn syrup
1 pinch salt
3/4 teaspoon vanilla extract
sifted unsweetened cocoa powder (for dusting)
fresh raspberry, for garnish

Steps:

  • MAKE THE CHOCOLATE SOUR CREAM CAKE:.
  • Preheat oven to 350ºF.
  • Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
  • Sift together flour, baking soda and salt onto a piece of waxed paper.
  • Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
  • Stir until smooth. Let cool.
  • Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
  • Add brown sugar.
  • Continuing to beat, gradually add granulated sugar over a 4 minute period.
  • Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
  • Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
  • Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
  • At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
  • Divide batter between prepared pans and smooth top.
  • Bake 35-40 minutes or until center springs back when gently pressed with a finger.
  • Cool in pans on wire racks for 5 minutes.
  • Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
  • Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
  • Cool cake layers completely.
  • MAKE THE RASPBERRY SYRUP:.
  • Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
  • Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
  • Keep syrup covered until ready to assemble the cake.
  • MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
  • Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
  • Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
  • Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
  • Pour hot pureé over ground chocolate.
  • Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
  • Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
  • Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
  • With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
  • With a spatula, scrape down the side of bowl.
  • Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
  • Turn chocolate/raspberry mixture into large bowl.
  • Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
  • Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
  • ASSEMBLE THE TRUFFLE CAKE:.
  • Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
  • Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
  • Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
  • Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
  • Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
  • MAKE THE RAPBERRY-CASSIS SAUCE:.
  • Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
  • Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
  • Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
  • Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
  • Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
  • MAKE THE TRUFFLE FROSTING:.
  • Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
  • Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
  • Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
  • Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
  • ASSEMBLE THE TRUFFLE CAKE:.
  • Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
  • Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
  • Create decorative swirls in the frosting using the back of a soup spoon.
  • Lightly dust the cake with cocoa powder.
  • Store the truffle cake in refrigerator under a cake dome for up to 4 days.
  • TO SERVE:.
  • Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 697.4, Fat 37.3, SaturatedFat 21.1, Cholesterol 138.1, Sodium 237.5, Carbohydrate 87.8, Fiber 4.7, Sugar 62.4, Protein 6.6

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From eatyourbooks.com


RASPBERRY-CASSIS ICE CREAM RECIPE | EAT YOUR BOOKS
Easily scoopable even after full freezing. Texture wasn't perfectly creamy but very good for a fruit ice cream. I deviated from recipe by thawing berries in a strainer set over a bowl longer than I'd planned, so quite a bit of juice drained off. I cooked it down to a syrupy 1-2 tbsp and stirred it into ice cream base with raspberry puree. Since ...
From eatyourbooks.com


BOOZY RASPBERRY ETON MESS - DELICIOUS. MAGAZINE
Method. Put 250g of the raspberries in a blender/food processor with the crème de cassis and the 2 tbsp icing sugar. Whizz until smooth, then push the mixture through a sieve with the back of a wooden spoon, directly into a bowl to make a coulis (discard the pulp and seeds). In a large bowl, use an electric mixer to beat the cream, vanilla ...
From deliciousmagazine.co.uk


THICK & CREAM RASPBERRY ICE CREAM — SALT & BAKER
2020-06-12 To a blender add the raspberries, sugar, and vanilla. Blend until smooth. Strain through a fine mesh strainer to remove seeds. Note: you can skip this step if you want seeds in the ice cream. Stir the raspberry puree into the ice cream base. Cover and chill in the refrigerator for 4 hours or until completely chilled.
From saltandbaker.com


RASPBERRY ICE CREAM RECIPE - LEMON BLOSSOMS
2022-05-28 Cook over medium-low heat, stirring often, until the mixture is thick enough to coat the back of a spoon, about 10 minutes. Strain the mixture through a fine mesh strainer. Cover and place in the refrigerator to cool. To make the raspberry purée, place the frozen fruit and sugar in a blender and process until smooth.
From lemonblossoms.com


RASPBERRY-CASSIS ICE CREAM RECIPE | EPICURIOUS.COM | RASPBERRY ICE ...
Aug 16, 2012 - For a berry swirl, add some sweetened crushed raspberries during the last minute of churning. The swirl may become icy after the ice cream is …
From pinterest.ca


RASPBERRY CASSIS RECIPE - MERICANLEDS.COM
raspberry cassis recipe. sustainability of glass and plastic bottles; cancer man after being dumped; raspberry cassis recipe; frankfurt events march 2022; April 17, 2022 ...
From mericanleds.com


RASPBERRY-CASSIS ICE CREAM - MEALPLANNERPRO.COM
1 12-ounce bag frozen unsweetened raspberries, thawed; 2 tablespoons plus 1 cup sugar; 2 1/2 tablespoons imported crème de cassis (black-currant liqueur)
From mealplannerpro.com


CREPES WITH RASPBERRY-CASSIS SAUCE – BLUE CAYENNE
2016-12-31 Let the batter rest on your counter for at least 30 minutes. For the raspberry sauce, mix 1/3 C. water and sugar in a small saucepan and bring mixture to a boil. Reduce heat to medium low and simmer until the sugar has totally dissolved. Remove from heat and stir in rose water, raspberries and cassis liqueur. Return the raspberry mixture to the ...
From bluecayenne.com


RASPBERRY CHAMPAGNE CASSIS MOUSSE - DRISCOLL'S
Pour cold water into a small bowl. Sprinkle gelatin over water and set aside for 5 minutes to soften gelatin. Stir together Champagne and Crème de Cassis. Remove 1 cup and set aside. Pour remaining larger portion of Champagne mixture into a medium saucepan. Scrape softened gelatin into saucepan and cook over medium heat, stirring gently, until ...
From driscolls.com


RASPBERRY COCONUT ICE CREAM - BAREFEET IN THE KITCHEN
2020-05-11 Instructions. Whisk together the coconut milk, sugar, salt, and vanilla. Pour into your ice cream maker and freeze according to the manufacturer's instructions. Add the raspberries when the ice cream has almost finished. (They will break up a bit as it finishes churning.)
From barefeetinthekitchen.com


RASPBERRY CASSIS CHOCOLATE CAKE - I SUGAR COAT IT
2017-02-19 Chill a bowl and whisk in the freezer for 5-10 minutes. If using the milk, be sure to drain off excess liquids when you open the can. Add to the chilled bowl, along with the stabilizer (if using) and sugar. Whisk to just combine. Sift in the raspberry powder and whisk to stiff peaks.
From isugarcoatit.com


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