According to the weather forecast, we still have to wait for the summer. I can’t wait any longer and thought about luring the summer out of its hiding place with a nice and easy ice cream recipe. I really like those classical types of ice creams, such as chocolate and vanilla, but for this ‘mission’ I would like to try something different: A raspberry ice cream with a smack of rosemary.
Already grocery shopping gets you in the perfect mood for preparing and eating ice cream. But pay attention, you can get distracted easily and might forget the rosemary. It already happened to me several times that I confused rosemary with thyme. It sounds stupid. They have nothing in common; they do not even look the same.
But that’s enough for now! I still have to prepare the ice cream and that is almost as simple as buying all those ingredients. With a little bit of blending here and a little bit of mixing there, this refreshing dream of raspberry and rosemary is ready for a twelve-hour ride into the freezer.
And to ease this long wait, you will get the easy-peasy recipe for my raspberry ice cream:
| Prep Time | 20 minutes |
| Passive Time | 12 hours |
| Servings |
persons
|
- 120 g cream cheese 0,2% fat
- 75 g sugar
- 75 g meringue
- 300 g raspberries frozen
- 500 ml whipping cream
- 8 g vanilla sugar
- 1-2 twigs rosemary
- raspberries (fresh) for decoration
Ingredients
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|
- Mix the cream cheese and sugar until well combined and creamy.
- Crumble the meringue and mix with the cream cheese
- Blend the raspberries (hint: use a sieve to remove those small grains), chop the rosemary, add it to the puree and mix it with the cream cheese.
- Whip the whipping cream together with the vanilla sugar and fold in to the cream cheese
- Fill the cream into a bowl (use whatever container you want) and put it for twelve hours into the freezer.
- Before eating it, you should defrost it (a little bit) in order to scoop it.
It was really, really difficult for me to stop eating all this ice cream. I mean, I still needed a bit for the summer and I even baked my own ice cream cones. So, if the summer isn’t impressed by this little sweet scoop of ice cream, I might as well give up and fly into a warmer and sunnier country.
With this in mind,
I wish you a comfortable time waiting for the summer.
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