Raspberry ice cream with condensed milk

Raspberry and Condensed Milk Ice Cream

If you're looking for an ice cream recipe that will cool you down on hot summer days, is simple, quick, and incredibly delicious, you've come to the right place! This raspberry and condensed milk ice cream is a burst of flavor, a perfect combination of the tartness of raspberries and the sweetness of condensed milk. Without eggs and with a simple preparation process, this recipe is ideal for any cooking enthusiast, regardless of experience level.

Total time: 8 hours (including freezing)
Preparation time: 20 minutes
Freezing time: 4-8 hours
Number of servings: 6-8 servings

The History of Ice Cream

Ice cream is a dessert that has evolved over the centuries, with roots in ancient traditions of cooling food with snow and ice. Over time, ice cream recipes have become increasingly sophisticated, and today we have an immense variety of flavors and combinations available. This simple raspberry and condensed milk ice cream recipe pays homage to culinary traditions with a modern and accessible approach.

Ingredients:

- 300 ml condensed milk (about one can)
- 300 ml unsweetened cream (make sure it is well chilled)
- 300 g fresh raspberries (plus 100 g for garnish)

Step-by-step preparation:

Step 1: Preparing the Raspberries

Start by washing the raspberries thoroughly. Choose the ripest and most aromatic fruits, as they will give the ice cream an intense flavor. Place 200 g of raspberries in a blender and puree until smooth. If you don't have a blender, you can use a fork to mash the raspberries, but a blender will provide a more uniform texture.

Step 2: Straining the Puree

Once you have the raspberry puree, strain it through a fine sieve. This step is important to remove the seeds so that the ice cream has a smooth and creamy texture. Use a spatula or spoon to help the puree pass through the sieve.

Step 3: The Base Mixture

In a large bowl, combine the strained raspberry puree with the condensed milk. Mix well until you achieve a homogeneous composition. It is important not to add extra sugar, as the condensed milk is already very sweet. This makes the recipe healthier and maintains an ideal balance between sweetness and tartness.

Step 4: Adding the Cream

In another bowl, whip the unsweetened cream until fluffy, but do not overbeat it to avoid turning it into butter. Then, gradually add the cream to the raspberry and condensed milk mixture. Use a spatula or wooden spoon to gently fold it in with circular motions, so you don't lose the air volume in the cream. This step is essential for achieving a creamy and airy ice cream.

Step 5: Freezing

Transfer the ice cream mixture to a container with a lid (preferably plastic). Cover it well to prevent ice crystals from forming. Place the container in the freezer set to maximum for 3-4 hours. This initial freezing process will help the ice cream become firm, but not completely.

Step 6: Adding Whole Raspberries

After 3-4 hours, remove the container from the freezer and gently mix the ice cream with a spatula. Add the 100 g of whole raspberries, being careful not to crush them. This detail will add a pleasant texture and pieces of fruit to the ice cream, making it even more appetizing.

Step 7: Finalizing the Freezing Process

Put the ice cream back in the freezer and let it freeze well, preferably until the next day. Wait patiently, and when you're ready, you'll have a delicious ice cream!

Serving Suggestions

Serve the raspberry and condensed milk ice cream in cups, garnished with a few fresh raspberries and a mint leaf for an elegant look. You can also drizzle some chocolate or caramel sauce for an extra flavor boost. This ice cream pairs wonderfully with a glass of prosecco or fresh lemonade for a complete refreshing experience.

Possible Variations

If you want to experiment, you can replace the raspberries with other berries, such as blackberries or blueberries. You can also add a few drops of vanilla extract to the condensed milk mixture to enhance the flavor. Another interesting option is to incorporate chocolate chips or toasted nuts for a crunchy texture.

Nutritional Benefits

This raspberry and condensed milk ice cream is not only delicious but also packed with benefits. Raspberries are an excellent source of antioxidants, vitamin C, and fiber, contributing to good health. Condensed milk provides calcium and protein, while the unsweetened cream adds creaminess without extra sugars.

Frequently Asked Questions

1. Can I use frozen raspberries?
Yes, you can use frozen raspberries, but make sure to thaw and drain them well before pureeing.

2. How can I store the ice cream longer?
Ice cream is best stored in the freezer. Make sure it is well covered to prevent ice crystals from forming and to preserve the flavor.

3. Can I use another type of condensed milk?
Yes, if you prefer a lighter version, you can use diet condensed milk, but the taste and texture may vary.

4. Is it necessary to use unsweetened cream?
Yes, I recommend using unsweetened cream to control the sweetness level of the ice cream.

5. How long can I keep the ice cream in the freezer?
Ice cream can be stored in the freezer for up to 2-3 months, but it is best consumed within a month to maintain its texture and flavor.

So, are you ready to delight your family and friends with this raspberry and condensed milk ice cream? Surely, every bite will be a moment of indulgence and joy. Happy cooking!