Raspberry Stracciatelle Ice Cream Recipes

RASPBERRY ICE CREAM

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.

RASPBERRY ICEBOX DESSERT

Steps:

• In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.

ICE CREAM STRACIATELLE

Steps:

• Chill a large bowl. Melt the chocolate in the top of a double boiler over simmering water or a small bowl set over a saucepan of just-simmering water. Remove from the heat and let the chocolate cool, but don't let it harden. Transfer the softened ice cream to the chilled bowl. While folding it with a rubber spatula, drizzle the melted chocolate into it through the holes of a slotted spoon. Transfer the ice cream to a storage container and freeze until firm. Store for up to 2 weeks in the freezer.

RASPBERRY-RICOTTA ICE CREAM

Steps:

• Puree ricotta, sugar, vanilla, lemon zest, and a pinch of salt. Stir in cream. Freeze in ice cream maker, then mix in berries. Transfer to a container and freeze until firm.

STRAWBERRY OR RASPBERRY ICE CREAM

Steps:

• In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature.
• Meanwhile, in a blender, purée berries, sugar, lemon juice or balsamic vinegar and salt. Taste and add more sugar and/or lemon juice (or vinegar) if necessary. The purée should be on the sweet side but with some underlying tartness.
• Stir purée into into ice cream base. Cover and chill at least 4 hours or overnight.
• If using raspberries, strain mixture. Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

PEAR STRACCIATELLA ICE CREAM

Steps:

• Put 4 cups water, 4 cups sugar, and the lemon juice in a large saucepan. Scrape in the vanilla seeds, then add the bean. Bring mixture to a boil.
• Reduce heat to medium. Add pears to pan. Cover surface of liquid with a sheet of parchment paper. Cook pears until very tender, 15 to 25 minutes (time will vary depending on ripeness of pears). Remove from heat. Let pears cool completely in poaching liquid.
• Transfer pears to a cutting board. Discard all but 1/4 cup poaching liquid. Halve and core pears. Puree 3 pears in a food processor. Finely chop remaining 2 pears.
• Whisk yolks, remaining 1/4 cup sugar, and the salt in a medium bowl; set aside.
• Heat milk and cream in a medium saucepan over medium-high heat until mixture is steaming and small bubbles form on edges. Add to yolk mixture; whisk until combined. Pour mixture back into pan; cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat spoon, about 5 minutes.
• Pour custard through a fine sieve into a large bowl set in an ice-water bath. Let cool, stirring occasionally.
• Stir pear puree, reserved poaching liquid, brandy (if desired), and extract into custard. Freeze in an ice-cream maker according to manufacturers instructions.
• When mixture is frozen but still being churned, add chopped pear. Pour in melted chocolate in a slow, steady stream; mix until combined. Serve with dark-chocolate syrup.

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.

CHOCOLATE-FLAKE RASPBERRY ICE CREAM

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.