At this very moment, our home is raining stone fruits and berries. Cherries precisely. Followed by peaches. Early last week when we went berry picking to a local farm, I went totally ravenous just at the sight of beautiful sapphires and rubies dangling off the bushes and trees. We went picking as many fruits as we could, quite greedily, like there would be no another day for them; from tree to tree, bushes to bushes, buckets after buckets till the scorching summer heat tired us out. With trunk full of cherries and peaches, came along blueberries and raspberries too.
I love how much my fridge is brimming with these fruits in every corner of the space it can accommodate. Every morning, before I reach out to the can of milk to make tea for my family, my hands are drawn to these fruits quite instinctively. Usually a long gaze and in reverence, I pop in a couple of them to start the day with. Some are then packed off into snack boxes for my husband for his mid day snacking. Our mid-mornings and afternoons are usually spent either snacking on them or pitting them to be frozen for a good part of the year when all these little gems will be gone. I wonder if I would let them stay there for so long.
Quite often when I am at farmer's market to pick up fruits, my head bubbles up several ideas of turning them into more delicious treats. My shopping cart is always loaded with more than what we need. Rationally greedy at the fear of season's fag end. But more often I find myself being reluctant to rive and macerate them into any other form. We are a family who adores fruits. Fruit, in its true form.
When we came home with pints of ripe raspberries hand picked from the farm last week, I made this easy Warm Spiced Raspberry Jam leaving out the Strawberries. They went into almost everything - our bread, the daughter's milk, drizzled on yogurt, including accompanying as sides for parathas. I saved a few raspberries for this rippled ice cream that had been playing up on my mind for long. A rippled ice cream, where the layers of contrasting colors and flavors, each complementing other beautifully, create beautiful swirls when scooped to serve. And what can be better than having luscious baby pink ripples between speckled vanilla bean deliciousness.
This ice cream is very simple, quick and easy to put together as it does not require any ice cream maker. Two basic ingredients, heavy cream and condensed milk go into making the base for this ice cream. It takes less than 10 mins from counter to freezer and you have one of the most easiest, creamy and delicious ice cream ever.
I love how much my fridge is brimming with these fruits in every corner of the space it can accommodate. Every morning, before I reach out to the can of milk to make tea for my family, my hands are drawn to these fruits quite instinctively. Usually a long gaze and in reverence, I pop in a couple of them to start the day with. Some are then packed off into snack boxes for my husband for his mid day snacking. Our mid-mornings and afternoons are usually spent either snacking on them or pitting them to be frozen for a good part of the year when all these little gems will be gone. I wonder if I would let them stay there for so long.
Quite often when I am at farmer's market to pick up fruits, my head bubbles up several ideas of turning them into more delicious treats. My shopping cart is always loaded with more than what we need. Rationally greedy at the fear of season's fag end. But more often I find myself being reluctant to rive and macerate them into any other form. We are a family who adores fruits. Fruit, in its true form.
When we came home with pints of ripe raspberries hand picked from the farm last week, I made this easy Warm Spiced Raspberry Jam leaving out the Strawberries. They went into almost everything - our bread, the daughter's milk, drizzled on yogurt, including accompanying as sides for parathas. I saved a few raspberries for this rippled ice cream that had been playing up on my mind for long. A rippled ice cream, where the layers of contrasting colors and flavors, each complementing other beautifully, create beautiful swirls when scooped to serve. And what can be better than having luscious baby pink ripples between speckled vanilla bean deliciousness.
This ice cream is very simple, quick and easy to put together as it does not require any ice cream maker. Two basic ingredients, heavy cream and condensed milk go into making the base for this ice cream. It takes less than 10 mins from counter to freezer and you have one of the most easiest, creamy and delicious ice cream ever.
'No Churn' Raspberry Ripple Ice cream (Vanilla Bean Ice cream with Raspberry Swirl) - Without Ice Cream Maker
INGREDIENTS
For the Vanilla Bean Ice cream:
400 ml heavy cream, cold
200 grams condensed milk, preferably cold
1 tbsp. good vanilla bean, seeds scraped
1 tbsp. vanilla essence
For the Raspberry Ripple:
1/2 pint Raspberries
2 tbsp. caster sugar
Place the raspberries along with sugar in a blender and blend them to fine puree. Pass this through a sieve to separate seeds. Cook this puree on medium heat for 10 mins or until slightly thickened. You don't need the consistency of a jam, however too thin puree may affect the texture of the ice cream.
To prepare the vanilla bean ice cream, whip the heavy cream till it holds soft peaks. Then add the condensed milk, vanilla extract and vanilla seeds from a pod of vanilla. Continue to whip until the mixture is smooth and fluffy and holds soft peaks. Transfer 1/3 of the ice cream mixture to a loaf tin or your ice cream container of your choice. Drizzle 1/3 of the raspberry syrup on top. Repeat another two times so you have three layers of each. Using a fork, gently swirl the ice cream mixture to create a rippled look. Cover with a lid or plastic wrap and allow the ice cream to set in the freezer for at least 4-6 hours.
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