Vanilla ice cream with raspberry and caramel

Vanilla ice cream with raspberry and caramel – A summer delicacy

Preparation time: 30 minutes
Freezing time: minimum 6 hours (ideally overnight)
Number of servings: 6-8

Vanilla ice cream with raspberry and caramel is a true delight for the senses, a perfect combination of the sweetness of fresh raspberries, the intense aroma of vanilla, and the crunchy texture of caramel. This recipe will not only refresh you on hot summer days but will also impress with its elegance.

The history of ice cream is fascinating, with deep roots in the culinary traditions of many cultures. From the simplest combinations of ice and fruit to sophisticated sorbets and modern ice creams, each variation brings a touch of indulgence and joy. So, let’s embark on the adventure of making this delicacy!

Ingredients:

For the vanilla ice cream:
- 300 ml milk
- 300 ml liquid cream
- 3 egg yolks
- 75 g granulated sugar
- 1 vanilla extract (or 1 vanilla pod)

For the raspberry with caramel:
- One serving of vanilla ice cream
- 100 g granulated sugar
- 75 g unsalted nuts (optional, for extra crunch)
- 75 g dark chocolate (adds a contrast note)
- 200 g freshly picked raspberries
- 2 tablespoons powdered sugar

Preparation:

1. Creating the vanilla ice cream base:
In a saucepan, heat the milk to almost boiling with the vanilla extract. If using a vanilla pod, split it lengthwise and add the seeds to the milk, leaving the pod in to extract all the flavor.

2. Preparing the egg mixture:
In another bowl, whisk the egg yolks with the granulated sugar until frothy and light in color. This step is essential for achieving a creamy texture in the ice cream.

3. Combining the ingredients:
Gradually add the hot milk to the egg mixture, stirring constantly with a wooden spoon to avoid cooking the eggs. Once you have combined the two mixtures, pour the resulting composition into a bowl and place it over a double boiler. Heat the mixture, stirring continuously, until it thickens and coats the back of a spoon (about 10-15 minutes).

4. Cooling the cream:
Transfer the cream to a clean bowl and let it cool completely. This step is crucial to avoid diluting the cream and to achieve a fluffy ice cream.

5. Whipping the cream:
Whip the liquid cream until it forms stiff peaks and holds its shape. Then, gently fold the whipped cream into the completely cooled egg cream, mixing delicately to retain the air in the cream.

6. Freezing:
Pour the mixture into a mold and place it in the freezer for a minimum of 6 hours, but ideally overnight.

7. Preparing the caramel:
In a pan, heat the granulated sugar over low heat, stirring constantly until it turns golden and caramelizes. Add the chopped nuts (if using) and quickly combine. Pour the mixture onto a clean, damp surface and let it cool completely. Once cooled, break it into pieces with a rolling pin or a heavy knife.

8. Adding the chocolate:
Cut the dark chocolate into small cubes.

9. Finalizing the ice cream:
Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Fold in the chocolate and crushed caramel into the ice cream mixture, mixing gently.

10. Preparing the raspberries:
In a bowl, mash the raspberries with a fork and add the powdered sugar, mixing to create a delicious paste.

11. Serving:
Serve the vanilla ice cream topped with the crushed raspberries and garnish with a few whole raspberries.

Useful tips:
- Ensure all ingredients are at room temperature before starting. This will help with better homogenization of the mixture.
- If you want to enrich the ice cream, you can add other berries or nuts, depending on your preferences.
- You can replace raspberries with other fruits, such as strawberries or blueberries, to create delicious variations.

Calories and nutritional benefits:
A serving of vanilla ice cream with raspberry and caramel contains approximately 250-300 calories, depending on the ingredients used. Raspberries are rich in antioxidants, vitamins, and minerals, and have a low-calorie content, making this dessert a healthier choice.

Frequently asked questions:
1. Can I use plant-based milk?
Yes, you can use almond, coconut, or soy milk, but the textures and flavors may vary.

2. How can I avoid ice crystals?
Make sure to stir the ice cream every hour during the freezing process to prevent crystal formation.

3. Is this recipe vegan?
No, but you can adapt the recipe using flaxseed eggs or other substitutes for egg yolks and plant-based cream.

This vanilla ice cream with raspberry and caramel is not just a dessert, but a culinary experience that will enrich your summer days and will surely become a reference recipe in your kitchen. Enjoy every spoonful and savor the authentic flavor of the ingredients!