The sun is shining and I’m eating raspberry ice cream in the late afternoon, this day just couldn’t be better. This recipe evolved almost on it’s own. I opened the fridge and there was the Raspberry Sauce I had just made sitting next to the cream, and what could I do?
I just had to make ice cream, no two ways about it! (The recipe is formulated to start from scratch, so you don’t have to begin with the raspberry sauce it’s just how this recipe came about.)
This ice cream is made Philadelphia-Style, which means there is no custard making involved. This is particularly ideal when you have an ice cream craving but don’t want to deal with cooking it first. Also, there is no chance that you might scramble the custard while not paying close attention, (nope, never happened in this kitchen).
For the almond flavor in this recipe I used Amaretto. It has a low freezing point, and keeps the ice cream from becoming too icy when frozen. In the past I have always used almond extract in my ice cream and I can’t say that I noticed too much of a difference in the texture. I think what’s most important is to soften the ice cream in the fridge for 15 to 20 minutes for ultimate creamy texture.
It would seem that I have been struck by Spring Fever, and the symtoms range from day dreams about berries and rhubarb, to all things green and growing. Somehow, Spring Fever is morphing into full blown Summer Mania. I just can’t wait for grilling, days at the lake, and hiking in the mountains.
For now I will be more than content with this ice cream until the warmer temperatures come.
- 12 ounces frozen raspberries, thawed
- 6 Medjool dates, pitted
- 1 Teaspoon Vanilla
- 1/2 cup maple syrup, grade A
- 1 1/2 cups heavy cream
- 1/4 cup Amaretto
- 1/2–1 Teaspoon Almond extract
- Place the dates in a blender and pour raspberry juice over the top. Add enough water to cover the dates and blend until smooth. Add the raspberries, vanilla, maple syrup, cream, and almond flavor of choice, blend on low until just combined. Refrigerate until thoroughly chilled. Freeze according to the directions for your ice cream machine. The ice cream is done when you can stick a spoon into it and
The Amaretto in this recipe not only adds almond flavor but texture as well. However, it is perfectly fine to use Almond extract. The light almond flavor paired with the raspberry is the main point.