No ice cream maker? No problem! This lovely Balsamic Raspberry Ripple Ice Cream is no churn, yet creamy and sweet with tart raspberry veins running through it. It’s a no fuss way to enjoy a scoop of cool indulgence any summer.
Author: Compelled to Cook
or Raspberry Balsamic Vinegar
Pure Vanilla Extract
Sweetened Condensed Milk
In a small sauce pan add
Balsamic Vinegar (3 Tbsp)
and heat over medium until it begins to boil. Allow to reduce for 1 minute, stirring often. Set aside.
In a medium sauce pan stir together
Fresh Raspberries (3 cups)
Granulated Sugar (1/3 cup)
Water (1/4 cup)
. Cook over medium heat until raspberries are mashed down and mixture is bubbling. Continue to cook until thick and syrupy, stirring often, approximately 10 minutes.
Strain using a fine mesh sieve, pressing solids against the sides to expel as much juice as possible. Discard solids and stir reduced balsamic vinegar and
Pure Vanilla Extract (1/2 tsp)
into raspberry juice. Cool until chilled.
Heavy Cream (2 cups)
Pure Vanilla Extract (1 tsp)
until stiff peaks form.
Sweetened Condensed Milk (1 can)
into whipped cream.
Pour half into a 9x5-inch loaf pan. Drizzle half the raspberry sauce over the cream mixture. Pour remaining cream mixture over to cover completely. Top with remaining raspberry sauce and swirl using a bread knife.
Cover and freeze for at least 8 hours.
Nutrition Per Serving
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