Ingredients with Measurements:
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup raspberry puree (made from fresh or frozen raspberries)
- 1/4 cup sugar
- 1/4 cup water
- 1/2 cup fresh raspberries
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Rubber spatula
- Plastic wrap
- Ice cream scoop
Step-by-step instructions:
1. In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form.
2. Add the sweetened condensed milk and vanilla extract to the bowl and fold them into the whipped cream with a rubber spatula.
3. In a separate saucepan, combine the raspberry puree, sugar, and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly.
4. Remove the raspberry sauce from the heat and let it cool to room temperature.
5. Pour half of the whipped cream mixture into the bottom of a 9-inch round cake pan. Smooth it out with a rubber spatula.
6. Drizzle half of the raspberry sauce over the whipped cream in the pan.
7. Use a spoon or knife to swirl the raspberry sauce into the whipped cream, creating a ripple effect.
8. Add the remaining whipped cream mixture to the pan and smooth it out with a rubber spatula.
9. Drizzle the remaining raspberry sauce over the top of the whipped cream.
10. Use a spoon or knife to swirl the raspberry sauce into the whipped cream again.
11. Scatter fresh raspberries over the top of the ice cream bomb.
12. Cover the pan with plastic wrap and freeze for at least 6 hours or overnight.
13. To serve, remove the plastic wrap and invert the pan onto a serving plate.
14. Use an ice cream scoop to scoop out portions of the Raspberry Ripple Ice Cream Bomb.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Freezing time: 6 hours or overnight
5. Temperature:
Cook the raspberry sauce over medium heat.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 390
Total fat: 25g
Saturated fat: 16g
Cholesterol: 95mg
Sodium: 110mg
Total carbohydrates: 36g
Dietary fiber: 1g
Sugars: 34g
Protein: 6g
Substitutions for ingredients:
- You can use any other fruit puree instead of raspberry puree.
- You can use honey or maple syrup instead of sugar.
Variations:
- You can add chopped nuts or chocolate chips to the ice cream mixture for added texture.
- You can use different flavors of extract, such as almond or peppermint, instead of vanilla.
Tips and tricks:
- Make sure the raspberry sauce is completely cooled before adding it to the whipped cream mixture.
- Use a spoon or knife to swirl the raspberry sauce into the whipped cream gently, so that you don't overmix it.
- Freeze the ice cream bomb for at least 6 hours or overnight to ensure that it sets properly.
Storage instructions:
Store any leftover Raspberry Ripple Ice Cream Bomb in an airtight container in the freezer for up to 1 week.
Reheating instructions:
There is no need to reheat the ice cream bomb. Simply remove it from the freezer and let it sit at room temperature for a few minutes before serving.
Presentation ideas:
Serve the Raspberry Ripple Ice Cream Bomb on a decorative platter or cake stand. You can also garnish it with fresh raspberries or whipped cream.
Garnishes:
Fresh raspberries, whipped cream, chopped nuts, chocolate chips, or sprinkles.
Pairings:
This dessert pairs well with a glass of sparkling wine or a cup of coffee.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
- If the ice cream bomb is too soft, freeze it for a little longer.
- If the raspberry sauce is too thick, add a little more water to thin it out.
Food safety advice:
Make sure to use pasteurized eggs in this recipe to avoid the risk of salmonella.
Food history:
Ice cream bombs are a popular dessert in many countries, especially during the summer months. They are typically made by layering different flavors of ice cream or sorbet in a mold and freezing them until they are solid.
Flavor profiles:
This Raspberry Ripple Ice Cream Bomb is sweet, creamy, and fruity. The raspberry sauce adds a tart and tangy flavor to the dessert.
Serving suggestions:
Serve this dessert after a summer barbecue or picnic.
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Taste: Sweet, Creamy, Fruity, Tangy, Refreshing