I go to school in Wisconsin, which means ice cream is a big deal here. When I used to work at the Dairy Store I took great pride in being able to recommend flavor pairings to indecisive customers. In case you're curious salted caramel toffee and mocha macchiato are a personal favorite of mine. Both flavors have caramel but the contrast of the chocolate chips and the salty pair well together. All things considered, I like to think I know a thing or two about ice cream so over the summer when all of social media seemed to be posting videos of no churn ice cream recipes, I was quite excited. The inspiration for this recipe came from my favorite cupcakes and the fact that my dear boyfriend admits to not being a cake person. This ice cream is sweet but the fresh raspberries keep it nice and tart. Most importantly it's very easy to make and I feel very impressive when I tell friends I made my own ice cream.
1. Using the whisk attachment and a large bowl, whip the heavy whipping cream on high until stiff peaks form (5-7 minutes).
2. Fold the sweetened condensed milk into the whipped cream with a rubber spatula until thoroughly incorporated. Then fold in well-chopped raspberries (you want them nice and squishy for flavor), almond extract, and vanilla. 3. Pour into a small baking dish (I used my trusty half size glass casserole dish) or some kind of container with a lid. 4. Freeze for at least 4 hours. Spoon and serve!
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AuthorEmma Neale: (young) adult, cat mom, and aspiring for adventure. Archives
February 2019
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