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raspberry ripple ice cream Recipe

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This recipe for raspberry ripple ice cream is from Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Raspberry Compote
2 cups fresh raspberries
1 cup granulated sugar
Juice from 1 lemon
Combine raspberries, sugar and lemon juice in a medium saucepan. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 10 to 15 minutes. Remove from heat and let cool. Mixture will thicken as it cools.

Makes about 2 cups.
Directions:
Directions:
Raspberry Ripple Ice Cream

1 quart vanilla ice cream, softened (see note)
½ cup Raspberry Compote (see recipe) OR raspberry jam
Place softened ice cream in a large bowl. Fold in compote, mixing just until streaks form. Spoon mixture into a loaf pan, smooth top with a rubber spatula and press a sheet of plastic wrap to the surface. Freeze until firm and scoopable, at least 3 hours.

Makes about 8 servings.

Note: Place ice cream in its original container in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes to soften.

 

 

 

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