Simple raspberry curd Ice cream ( Helado con crema de frambuesas)

Thursday, April 30, 2020 Add Comment Edit

To make this recipe I was inspired by that delicious lemon curd ice cream I posted times ago.

I find a raspberry curd recipe and I thought sound very good and I always have frozen raspberries so one thing brings to the other.
The result was really successful !

Raspberry curd recipe from: Sauce pots

Ingredients (6 servings)

2 cups heavy cream chilled
1 can sweetened condensed milk
1 teaspoon vanilla extract
Raspberrry curd (2 cups)

Raspberry curd

300 grams frozen raspberries
130 grams caster sugar
2 tablespoon corn flour (cornstarch)
2 tablespoon lemon juice
2 tablespoons water
2 eggs yolks
1 tablespoon salted butter

Raspberry curd method

Add the raspberries, caster sugar,lemon juice, water to a saucepan over a medium heat. Stir to combine.

Cook the fruit, allowing it to simmer until is completely broken down.
Take of the heat and allow to sit until the fruit has cooled a bit. Be careful as the mixture still be hot.

Strain the mixture using a fine mesh sieve. Use a spatula or spoon to push through the fruit puree and hel the process along. This will remove the seeds.
In a separate bowl whisk the egg yolks and corn flour until you have a loose paste.
Add the egg yolk mixture into the puree, over a low medium heat and bring to a simmer, stirring constantly.
Cook about 1 minute until the mixture thickens,is fast be careful.
Add the butter and stir it is melted and totally combined with trhe curd.
Transfer to a jar and store in the fridge before use.

Method (for Ice cream)

Chill your mixing bowl in the freezer about 10 to 15 minutes.
When is ready add 2 cups of chilled heavy cream and whisk until soft peaks form.
Add a teaspoon of vanilla .
Now gently fold 1 can of sweetened condensed milk in whipped cream until combined.

Carefully spoon 1/3 of whipped cream into a loaf pan.
Top with several dollops of raspberry curd .
Gently swirl with a knife.
Spoon whipped cream again and add some raspberry curd as desired.
Spoon the rest of whipped cream and finally put some dollops of raspberry curd .
Cover the loaf pan with plastic wrap and place in freezer about 2 hours or until is solid.
Serve and enjoy !

Note : Only add finally whole raspberries if you dont have problems with the seeds, if not only use the raspberry curd that is strained (not pipes)

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