in Dessert Recipes

Raspberry ice cream with liqueur

updated

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Ingredients for 1 servings:

  • 500 g raspberries, fresh or frozen
  • 250 g milk
  • 200 g cream
  • 150 g sugar
  • 60 g raspberry liqueur or blackberry liqueur
  • 2 g salt, approx. 3 pinch(s)
  • 4 tbsp lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

Can be portioned from the freezer.

Whisk all ingredients with a hand blender and blend until the sugar is dissolved. Strain the mixture through a fine sieve to remove any raspberry seeds. Then churn the ice cream in the ice cream maker for about 75 minutes. The mixture is designed for a 1.5-liter ice cream maker.

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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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