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Raspberry and vanilla ice cream dessert

Raspberry and vanilla ice cream dessert

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I think that among the wonderful fruits of nature, raspberries are by far one of the most fragrant and pleasant to the taste buds.
I found the garden raspberry, small and extremely fragrant. It was time, being summer, to prepare a homemade ice cream.
My dwarfs were very excited, especially because for them, I put ice cream in individual shapes, perfect for their little hands.
I say with my hand on my heart that an ice cream has come out.

  • 200 ml condensed cream milk (sweetened)
  • 400 gr sour cream 30%
  • 300 gr fresh raspberries (garden, very fragrant)
  • 2-3 lg sugar
  • 100 gr mascarpone
  • 1 vanilla pod
  • 2-3 lg beet juice (optional)

Servings: 10

Preparation time: less than 30 minutes

RECIPE PREPARATION Raspberry and vanilla ice cream dessert:

For this recipe, I used raspberry sauce that I prepared a day ago.

Wash the raspberries, add 2-3 lbs of sugar, then put them in the fridge.

The next day, remove, strain with a blender and strain the sauce obtained through a sieve. It is set aside.

Put the cream in a bowl. Mix well until firm and fluffy. Add condensed milk, spoon by spoon. It is not added all at once. It is easily incorporated into cream.

The vanilla pod is split long, the seeds are removed with a sharp knife. Add the seeds over the cream and mix gently to distribute evenly. Add 1-2 lg of mascarpone and mix well.

Half of the composition obtained is mixed with the resulting raspberry sauce. Add a few tablespoons of beet juice for extra color. It will not be felt in the taste of ice cream. For extra flavor and appearance, add a few fresh raspberries.

Prepare a form in which both compositions are poured, alternating at will. Decorate with raspberries and chocolate chips.

The ice cream is put cold in the freezer, where it is necessary to stay until the next day.

Before serving, remove, leave for 4-5 minutes, then, with the help of a special spoon, portion and put in a cup.

It is enjoyed with your eyes closed!

Tips sites


Natural cream is much better and more aerated than vegetable cream, but you can choose according to good taste. But I think sour cream will make a difference.


Nothing compares to the aroma of vanilla pods, even if it does not have the intensity of pseudo-chemicals on the market.


Choose fresh, healthy raspberries with no traces of mold, etc.

Pecan And Raspberry Ice Cream Tart

1. To make ice cream, heat the milk, cream and vanilla in a medium skillet over low heat (do not boil). In a large bowl, mix the egg yolks and sugar. Slowly incorporate the mixture into the milk.

2. Fill a medium saucepan with water and iron. Place the bowl of cream in it over the pan. Heat the cream over low heat, stirring, until it thickens. Remove the cream from the heat and allow to cool completely. Gently crush the raspberries with a fork. Put it aside. Place the composition in an ice cream machine and proceed according to the instructions. When the ice cream is almost ready, transfer it to a container and, using a spoon, add the raspberries and lemon juice. It covers.

3. Meanwhile, to make the tart, line a tray with baking paper. Preheat the oven to 170C. In a large bowl, using a mixer, beat the sugar with the butter. Add the pecans, then add the eggs, one at a time.

4. Add the maple syrup - 100 ml and sift the flour. Incorporate into a dough and place in the prepared tray. Bake for 1 hour. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

5. For the caramel sauce, melt the sugar in a large pan over medium heat, without stirring. When golden, add 50 ml of syrup and butter, then mix until combined. Remove from the heat, then stir in the cream. Set aside to cool.

Perfect Raspberry And Pistachio

1. To make the raspberry sauce, put 100g of sugar in a saucepan with a drop of water and heat very lightly until the sugar dissolves. Bring to the boil and leave for 5-10 minutes, until reduced and melted. Add the raspberries, then cook for a few more minutes until the fruit crumbles almost completely. Remove the pan from the heat, then pass the raspberry syrup through a sieve in a bowl (discard the seeds). Set aside to cool completely in a bowl covered with plastic wrap.

2. Line a cake pan with plastic wrap, letting the foil fall over the edges. Put the egg yolks, 50g of sugar and vanilla paste in a large bowl, then mix with an electric mixer until thickened. Beat the sour cream in a separate bowl, then gently incorporate into the egg yolk mixture. Beat the egg whites in another bowl until they form stiff tips, then fold gently into the yolk mixture.

3. Add the pistachios, then put a third of the mixture in the prepared tray. Add the cold raspberry sauce on top. Repeat with the whole composition, then cover with foil and freeze for about 8 hours.

4. Before serving, remove the parfait from the freezer and let it soften for a few minutes. Remove to a plate and cut into slices. Serve with fresh raspberries and pistachios.

Raspberry ice cream with yogurt & # 8211 Horia Varlan's recipe

11 Thursday July 2013


  • 400 g of raspberries + a few pieces for garnish
  • 250 g of fatty yogurt
  • a little vanilla essence
  • juice from a lemon
  • 75 g of cough sugar

Wash the raspberries and sprinkle with lemon juice and essence, sprinkle with sugar, then leave to cool for 45 minutes.
Using a blender, beat the raspberry mixture with the yogurt drained so that the small pieces of raspberry remain inside.
Insert the mixture into the ice cream maker and follow its instructions for use.
After the ice cream is ready, place it in cups, then garnish with whipped cream and preserved raspberries.

Ice cream roll with raspberries and vanilla

Ice cream roll with raspberries and vanilla from: eggs, sugar, milk, vanilla pods, mascarpone, condensed milk, raspberries, sugar.


For raspberry ice cream:

Method of preparation:

For the vanilla mixture, the milk with the vanilla pod cut in half lengthwise is put on the fire.

Meanwhile, rub the yolks well with the sugar until they turn white and then pour the milk over the egg mixture. Stir and return to the heat.

Bring to a simmer, stirring constantly, and when it has become a thick cream, remove from the heat, strain and allow to cool.

Meanwhile, put the raspberries with the sugar and a little water on the fire, let it boil and then pass it through a sieve to extract only the juice.

Then the juice is mixed with mascarpone and milk. In a tray lined with food foil, place successive layers of the two compositions and, without mixing, put the tray in the freezer for four hours.

Vanilla and raspberry ice cream

1. Prepare the vanilla cream as follows: boil the milk with 100 g of sugar and the vanilla stick, let it cool a bit then mix with the 2 yolks and pour in a thin thread over the cornstarch, stirring continuously with a target, on a low flame or in a sea bath, until it thickens.
Beat the two egg whites with the 50 g of sugar, until you get a meringue that is incorporated into the warm vanilla cream.

2. Prepare the second cream as follows: heat the milk mixed with 100 g of sugar and then pour over the starch, stirring constantly with a fork, on the small flame of the stove until it thickens. Set aside, let it cool a bit then add the margarine, a little at the end and add a tablespoon of jam.

3. Place the hot creams in cups, alternating the layers between them, adding a teaspoon of jam on top of each layer. Let cool for at least two hours before serving this delicious dessert.
Good appetite!

Vanilla and raspberry marbled ice cream

It's amazing how this ice cream, prepared with minimal effort and without the help of the ice cream machine, can be so creamy. The silky waves with vanilla aroma storm your taste buds, and the raspberry-scented puree comes to give you the coup de grace, conquering you for good. Probably, once you try this ice cream, you will look at and judge the so-called commercial ice creams differently. & # 8220It's the best ice cream I've ever eaten! & # 8221, exclaimed in unison, the friends who enjoyed this marbled delicacy. Shall I tell you that everyone asked for a second portion and that the whole box of ice cream was emptied in one breath?

And, by the way, he has no eggs! Only condensed milk and two types of cream, normal and for whipped cream. However, the & # 8220normal & # 8221 is not one that is usually found on profile shelves. It is a phenomenal cream, of 32% fat, made for restaurants and confectioneries and which can be purchased from cash & amp carry stores. If you can't buy it, I recommend using only unsweetened whipped cream, at least 30% fat. Then, in terms of sweetened condensed milk, you can find it in Arab stores, in metal boxes of 397 g. If you prefer, you can replace raspberries with blackberries, blueberries, strawberries or currants. The recipe is inspired and adapted from BBC Good Food magazine.

& # 8211 raspberries 450 g
& # 8211 sugar cough 200 g
& # 8211 unsweetened cream for whipped cream 200 ml
& # 8211 sour cream (32% fat) 400 g
& # 8211 sweetened condensed milk 397 g
& # 8211 vanilla sugar 2 sachets

Put 400 g of raspberries (washed) with 100 ml of water and caster sugar, in a saucepan, over low heat. Stirring occasionally, let the sugar melt and the composition reaches boiling temperature. Boil slowly for about 5 minutes, until the water with sugar and raspberry juice turns into a syrup. Remove from the heat and allow to cool. Strain with a blender and pass through a sieve so that you get a thick puree. Discard the remaining seeds in the sieve. Beat the unsweetened cream for the whipped cream, previously kept in the refrigerator. When you get a foam, add the vanilla sugar. Mix a little more, then mix it with & # 8220normal & # 8221 sour cream.

With the mixer at low speed, gradually incorporate the condensed milk. Put the composition in a box that can be sealed. Lightly pour the raspberry puree on top. With a fork or spoon, mix lightly, making some & # 8220opturi & # 8221 in the box. You don't have to mix too much, just enough to marble the composition. Cover the box and put it in the freezer.

Leave the ice cream in the freezer for at least six hours before serving.

When you want to serve it, leave the box for 10 minutes at room temperature. Put the ice cream in the cups and garnish with the raspberries set aside.

Peach Melba

The dessert that I enjoyed today and that I want to share with you is a classic one, with a delightful story. Peach Melba (Peche Melba) is a creation of the famous Auguste Escoffier, one of the most important French chefs.

The story

In 1893, the Australian soprano Nellie Melba was one of the most famous and brilliant artists in the world. Not only that, she was at the same time at the center of the mundane life of European high society, being the lover of Prince Philippe, Duke of Orleans. The soprano was, apparently, in love with ice cream. A forbidden love, fearing to consume it too often, so as not to affect her vocal cords.

At the end of a triumphant performance with the Lohengrin opera, held at Covent Garden, the Duke of Orleans gave a dinner in honor of the enchanting soprano. The chosen place was the Savoy restaurant in London, where Auguste Escoffier was in the mood.

Escoffier created a delicate and light desert. It contained peaches and vanilla ice cream, sprinkled with fresh raspberry sauce. The famous chef thought of giving the celebrant the joy of consuming ice cream, whose extreme cold would be tempered by the combination with the fruits laid. For a brilliant presentation, he created an ice-carved swan that he spread out the desserts and wrapped in a sugar veil. Of course, this amazing presentation was only for beginners. Mounted in individual portions, Escoffier's dessert is still a great success, which still delights gourmets. And this more than a hundred years after it was first served, to such illustrious characters!

Raspberry ice cream and other energizing delicacies

Choose ingredients that are known for their special energizing abilities and with the help of the Tefal Infiny Force vertical mixer, put your creativity to the test! Because it has the exclusive ActivFlow technology, with four resistant stainless steel knives, which allows an exceptional mixing performance, Infiny Force becomes your reliable help in the kitchen. And because you want your recipes to be prepared easily and quickly, Infiny Force has a Turbo function, 20 mixing speeds, 700W power and multiple accessories *: metal wire, accessory for mayonnaise and sauces, shredder of 500 ml with lid and an 800 ml graduated glass. Ultra efficient, elegant and versatile, Infiny Force is the ideal device that helps you turn classic dishes into Chef recipes.

Raspberry ice cream
For those sweet moments you want to share with your family, try this quick recipe for delicious and invigorating ice cream.

500g frozen raspberries
30cl fresh
5cl liquid sugar
fresh mint

Method of preparation:
To prepare this ice cream you only need Infiny Force, the multifunctional vertical mixer from Tefal. Use the passerine foot that benefits from ActivFlow technology for crushing raspberries. Add the liquid sugar and whipped cream to the bowl and mix them with the mashed raspberries. After you get a homogeneous mixture, pour it into the form, which can be glasses of ice cream or other favorite shapes, which you put in the fridge. After 2-4 hours you can serve it, but not before putting a fresh mint leaf on top.

Energizing smoothie with flax seeds and fruits
Start the morning strong with a natural energizer, far too delicious not to turn your mornings.

1/2 frozen and sliced ​​banana
1 cup frozen strawberries
2 tablespoons ground flax seeds
1 cup soy milk with vanilla flavor

Method of preparation:
Put the fruits in the high bowl of the Tefal Infiny Force and pass them with the help of the sieve. The 4 resistant knives, made of stainless steel, will help you get a very fine and delicious fruit puree. Add soy milk and flax seeds over the fruit puree until you get a homogeneous composition. Serve it in a tall glass for a day full of energy and vitality.

Experience different smoothie and ice cream recipes with Infiny Force from Tefal and you will get the sweetest energy for this spring!

Raspberry ice cream with yogurt & # 8211 Horia Varlan's recipe

  • 400 g of raspberries + a few pieces for garnish
  • 250 g of fatty yogurt
  • a little vanilla essence
  • juice from a lemon
  • 75 g of cough sugar

Wash the raspberries and sprinkle with lemon juice and essence, sprinkle with sugar, then leave to cool for 45 minutes.
Using a blender, beat the raspberry mixture with the yogurt drained so that the small pieces of raspberry remain inside.
Insert the mixture into the ice cream maker and follow its instructions for use.
After the ice cream is ready, place it in cups, then garnish with whipped cream and preserved raspberries.

Video: Παγωτό φράουλα. Make #WithMe strawberry ice cream. (August 2022).