Raspberry Sauce:
- 1 ½ cups raspberries
- 3 tbsp sugar
- Ice Cream Base:
- 3 cups heavy cream
- 1 cup sugar
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- 1 ½ tbsp vodka optional, prevents over-freezing
1 Ice Cream Maker
1 Saucepan
1 Fine Mesh Sieve
1 Mixing Bowl
1 Freezer-Safe Container
Cook the Raspberry Sauce: Place 1 ½ cups of fresh raspberries and 3 tablespoons of sugar into a medium saucepan over medium heat, stirring constantly to prevent burning and ensure the sugar dissolves evenly. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 5 minutes, stirring occasionally until the raspberries break down and the sauce thickens to a smooth consistency. Remove from heat, press the sauce through a fine-mesh sieve into a clean bowl to remove seeds, then let it cool to room temperature before covering and refrigerating for at least four hours to fully chill and develop flavor. Prepare the Ice Cream Base: In a large mixing bowl, whisk together 3 cups of heavy cream, 1 cup of sugar, 1 ½ teaspoons of vanilla extract, ¼ teaspoon of salt, and 1 ½ tablespoons of vodka (optional) until the sugar dissolves completely and the mixture is smooth and uniform. Cover the bowl with plastic wrap and refrigerate for at least four hours to chill thoroughly, which allows the flavors to meld and ensures the ice cream will churn to a creamy, velvety texture. Proper chilling is key to preventing ice crystals and creating a smooth, scoopable consistency. Churn the Ice Cream: Pour the chilled ice cream base into the frozen cylinder of your ice cream maker and churn according to the manufacturer’s instructions, usually for 20–25 minutes, until the mixture thickens and reaches a soft-serve consistency. During the last minute of churning, drizzle in 2 tablespoons of the raspberry sauce so that it creates delicate swirls throughout the ice cream without fully blending, giving the dessert its signature ripple effect. Transfer one-third of the churned ice cream into a freezer-safe container, top with dollops of raspberry sauce, then repeat layering with the remaining ice cream and sauce, swirling lightly with a spatula. Freeze and Set: Cover the layered ice cream with a tight-fitting lid or plastic wrap, then place it in the freezer for at least overnight, or about 8 hours, to allow it to firm up completely. The vodka in the mixture (if used) will help prevent the ice cream from freezing too hard, making it easier to scoop while maintaining a creamy texture. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly, ensuring perfect, scoopable servings.
- Use fresh or frozen raspberries; frozen works well when out of season.
- Vodka is optional but helps prevent the ice cream from freezing too hard.
- Ensure the ice cream base is fully chilled before churning for smooth texture.
- Swirl the raspberry sauce lightly to create ripple patterns; avoid overmixing.
- Allow ice cream to soften slightly at room temperature before scooping for perfect servings.
