No doubt it brought out the natural flavor of the fruit without leaving any trace of saltiness in the swirl. 1/4 teaspoon of kosher salt in the raspberry reduction made sense. The fault of the recipe lies in the salt content. Using a butter knife as the recipe suggested, my son was able to achieve a terrific swirled effect throughout the white base. It was the perfect gelled consistency for swirling. I made this recipe with my ten-year-old son because the idea of making ice cream at home without an ice cream churned appealed to us. will try it with strawberries next and maybe mix in some shortbread crumbs! The smooth texture of the ice cream and the tartness of the raspberries almost gives it a cheesecake-like quality.
Would make this again, and am looking forward to using the basic recipe with other flavours. 6 hours later, it’s ready to eat, and totally delicious. Made this today, and followed the recipe to a T, with the exception of reducing the salt to 3/4 tsp total (based on that one bad review). Next time I will try it with orange juice and add the zest. I definitely suggest cutting down the salt also. One I did was a chocolate hazelnut “cake” very yummy!Īwesome recipe and super easy. I divide each batch into 2 and flavour them differently. I also use 3 cups of whipping cream instead of 2 and it is not as sweet. I have made birthday cakes in a spring form pan, using 4 flavours in layers, “icing” it with Nutella. I have made this many times with many different flavours.
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