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Raspberry ice cream without eggs

updated

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Ingredients for 1 servings:

  • 200 ml milk, cold
  • 200 g cream, cold
  • 100 ml raspberry syrup
  • 25 g dark chocolate
  • 25 g white chocolate
  • possibly food coloring, red

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

very quickly, with topping

Whisk together the milk, cream, and syrup for 2-3 minutes. For a more intense color, add a splash of food coloring. Transfer the mixture to the ice cream maker for 30 minutes. Chop the chocolate for the topping. I do this with a food processor. Pour the ice cream into a shallow container, sprinkle with the chocolate, and freeze until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Raspberry ice cream without eggs