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Almond and Raspberry Swirl Ice Cream

Source of Recipe

Bon Appétit, June 2020


Recipe Introduction

"This beautifully swirled no-churn ice cream reminds us of berries and cream. If you don't have almond extract and don't want to go to the store, vanilla extract or vanilla bean paste will make a good substitute."

Recipe Link: https://tinyurl.com/229aepj2

List of Ingredients

â—¦ 3 cups fresh raspberries
â—¦ 2 tablespoons sugar
â—¦ 1 teaspoon kosher salt, divided
â—¦ 1 (14-ounce) can sweetened condensed milk
â—¦ 1 teaspoon almond extract
â—¦ 2 cups heavy cream


Recipe

Bring raspberries, sugar, and ¼ teaspoon salt to a simmer in a medium saucepan over medium heat and cook, stirring often, until raspberries begin to burst and lose their shape, about 4 minutes. Strain through a fine-mesh sieve into a large measuring glass, pressing on solids; discard solids. Pour back into saucepan and return to medium heat. Cook, stirring occasionally, until sauce is thick enough to coat a spoon, 10 to 15 minutes. (You should have about 6 tablespoons.) Transfer back to measuring glass and chill until cold, about 30 minutes.

Mix condensed milk, almond extract, and remaining ¾ teaspoon salt in a medium bowl to combine. Using an electric mixer, beat cream in a medium bowl, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.

Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage — folding — is easier). Add remaining whipped cream; fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain.

Scrape about one third of the ice cream base into a loaf pan that's at least 8 ½ x 4 ½ inches. Drizzle over one third of raspberry syrup. Repeat layers two more times, ending with raspberry syrup (no need to be precise). Using a small offset spatula or butter knife, make figure-eight motions through ice cream base to swirl raspberry syrup throughout. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.

To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls. (Do Ahead: Ice cream can be made one week ahead. Keep frozen.)

Makes about 2 quarts