in Dessert Recipes

Raspberries for vanilla ice cream

updated

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Ingredients for 2 servings:

  • 300 g raspberries (frozen)
  • 100 g brown sugar
  • 4 cl raspberry liqueur
  • ½ vanilla pod(s) (Bourbon vanilla)
  • 300 ml ice cream (vanilla)
  • 125 ml cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, weigh the ingredients. Split the vanilla pod lengthwise and scrape out the seeds. Heat a small saucepan. Add the frozen raspberries, brown sugar, vanilla seeds, and raspberry liqueur. Simmer gently over low heat until the raspberries are hot (you can add a little more raspberry liqueur and vanilla seeds to taste). Place the cream in a mixing bowl and beat on high with a mixer until stiff peaks form. Use an ice cream scoop to portion out 3-4 scoops of vanilla ice cream into each large ice cream bowl. Spoon the hot raspberries over the top. Serve garnished with the whipped cream.

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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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