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Welcome to my small little world of sweet treats. Passionate about baking cakes, cupcakes, truffles and eating them too! Having being exposed to such wonderful home-made treats from a very young age, I hope to bring across my passion and love for baking and creating new recipes through this site. All in all, this will focus on fun as well as healthy baking, decorating and everything else creative (could include my love for painting/sketching as well, so I could divert a little from my blog's title :)). Thanks for visiting!

Monday, July 25, 2011

Raspberry ripple ice cream...

I have fond memories of growing up eating raspberry ripple ice cream. The sweetness of the vanilla infused with the tartness of raspberries...ah! Heavenly! So to keep my memories alive, I had to make myself a quart of ripple ice cream. I know that's a lot, but with the heat wave that swept in for all of last week, this was a wonderful treat! Didn't take too many pictures of the ice cream, however, you'll see it in another post of mine soon. I used up the ice cream with another treat that I grew up eating - Swiss rolls! Watch out for that post...


2  cups heavy cream
1 cup whole milk (next I'm trying a low fat version)
2 tbsp vanilla extract or seeds from vanilla bean (I'm a little more generous with this and I added the latter, makes a lot of difference)
2/3 cup sugar
Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
Pour into a bowl and cover with plastic wrap. Chill in the refrigerator overnight before making it in an ice cream maker.

Raspberry Sauce:
2 cups of fresh or frozen raspberries
2 tsp of Grand Marnier liqueur
1 tsp of vanilla
2 tbsp water
4 tbsp agave syrup

Combine water, berries and syrup in a medium saucepan. Heat over medium-high heat, stirring until the syrup melts and the mixture comes to a boil.
Lower heat slightly and continue to cook the sauce for about 5 minutes. Stir occasionally.
Stir in the 2 tablespoons of bourbon and vanilla and remove from heat.
Transfer to an airtight container and store in the refrigerator.

Now you can pull out the mixture for the ice cream and freeze in an ice cream maker according to the manufacturer’s instructions. Once ready, put a layer of ice cream at the bottom and then swirl the raspberry sauce on top. Repeat this step till all of the ice cream has been transferred, leave a little bit of the syrup for later. Store in an air tight container and freeze for an additional 2 hours.