Raspberry Ripple Ice Cream

Tangy raspberry sauce swirled through rich vanilla ice cream — Raspberry Ripple Ice Cream is a nostalgic favorite that’s both refreshing and indulgent. The tartness of the berries balances perfectly with the creamy base, making it a summer must-have.

Ingredients:

For the Ice Cream Base:

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 1 tablespoon vanilla extract

• Pinch of salt

For the Raspberry Ripple:

• 1 1/2 cups fresh or frozen raspberries

• 3 tablespoons sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch (optional, for thickness)

Instructions:

Make the Raspberry Ripple:

1. In a saucepan, combine raspberries, sugar, and lemon juice.

2. Cook over medium heat until the raspberries break down and the mixture thickens slightly (about 5–7 minutes).

3. Optional: Mix cornstarch with 1 tablespoon water and add to the sauce for extra thickness.

4. Strain through a fine mesh sieve to remove seeds (if desired). Let cool completely.

Make the Ice Cream Base:

1. In a bowl, whisk together heavy cream, milk, sugar, vanilla, and salt until sugar dissolves.

2. Chill the mixture for at least 2 hours or overnight.

Churn and Ripple:

1. Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions.

2. Once churned, layer the ice cream and raspberry sauce into a container. Use a knife to gently swirl — don’t overmix.

3. Freeze for 2–4 hours until firm.

Tips:

• For a more intense raspberry flavor, reduce the sauce longer before cooling.

• You can also leave in whole raspberries for a rustic texture.

Serving Suggestions:

Serve in cones or bowls, and top with crushed meringue or white chocolate shavings for a lovely contrast.