Raspberry & Lemon Argumato Ice Cream
by Olive the Best | Jun 30, 2023 |
Who doesn't love ice cream? Did you know it's easy to make? With warm weather like we've been getting it's a nice treat. Treat yourself now and find out how delicious this ice cream is using Olive the Best Fused Lemon Olive Oil. Cooling will take at least 5 hours, preferably overnight **note: this recipe requires an ice cream maker ***
Prep Time15 minsCook Time5 minsTotal Time20 mins
1 ½ cups whole milk
⅔ cup granulated sugar
3 tbsp cornstarch
3 tbsp light corn syrup
½ cup raspberry puree
¼ tsp salt
1 ½ cups heavy cream
⅓ cup Olive the Best Fused Lemon Olive Oil
optional - Olive the Best Cascadian Wild Raspberry White Balsamic, for drizzling
1In a small bowl, combine 1.2 cup (4 ounces or 115ml) of milk with the cornstarch and mix until all lumps are gone.
2In a saucepan over medium heat, combine the remaining milk, cream, sugar and salt.
3Once steaming, pour in the milk / cornstarch mixture and whisk for about 4-5 minutes when the mixture thickens to consistency of cake batter.
4Add mixture into a bowl along with the Fused Lemon Olive Oil and let cool in the fridge until it's 40 degrees F or cooler. This will take at least 5 hours but cooling overnight is preferable.
5In a small bowl, whisk together the corn syrup and raspberry puree. Cover and keep chilled until ready to swirl into the finished ice cream base.
6Process the ice cream according to manufacturer's directions for your ice cream maker. When the ice cream reaches soft serve stage, scrap 1/3 of the ice cream into a 2 quart or larger container that's airtight and freezer safe.
7Swirl in 1/3 raspberry puree, repeating layer with the remaining ice cream raspberry puree. Freeze until solid.
8Drizzle a little Cascadian Wild Raspberry White Balsamic or Raspberry Dark Balsamic for extra flavour.
Ingredients
1 ½ cups whole milk
⅔ cup granulated sugar
3 tbsp cornstarch
3 tbsp light corn syrup
½ cup raspberry puree
¼ tsp salt
1 ½ cups heavy cream
⅓ cup Olive the Best Fused Lemon Olive Oil
optional - Olive the Best Cascadian Wild Raspberry White Balsamic, for drizzling
Directions
1In a small bowl, combine 1.2 cup (4 ounces or 115ml) of milk with the cornstarch and mix until all lumps are gone.
2In a saucepan over medium heat, combine the remaining milk, cream, sugar and salt.
3Once steaming, pour in the milk / cornstarch mixture and whisk for about 4-5 minutes when the mixture thickens to consistency of cake batter.
4Add mixture into a bowl along with the Fused Lemon Olive Oil and let cool in the fridge until it's 40 degrees F or cooler. This will take at least 5 hours but cooling overnight is preferable.
5In a small bowl, whisk together the corn syrup and raspberry puree. Cover and keep chilled until ready to swirl into the finished ice cream base.
6Process the ice cream according to manufacturer's directions for your ice cream maker. When the ice cream reaches soft serve stage, scrap 1/3 of the ice cream into a 2 quart or larger container that's airtight and freezer safe.
7Swirl in 1/3 raspberry puree, repeating layer with the remaining ice cream raspberry puree. Freeze until solid.
8Drizzle a little Cascadian Wild Raspberry White Balsamic or Raspberry Dark Balsamic for extra flavour.
Raspberry & Lemon Argumato Ice Cream
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