Raspberry Ice Cream
Crystallized edible flowers, such as pansies and rose petals, or small fruits, such as grapes and berries, make lovely garnishes for ice cream. To make enough garnishes for 6 to 8 servings, lightly beat a large egg white and have 1 1/2 cups superfine (caster) sugar on hand. Dip the flowers or fruit in the egg white or brush it on with a small pastry brush. Let the excess run off and generously dust with the sugar. Set on racks to dry for at least 6 hours or up to overnight. Note that these garnishes contain uncooked egg whites.
Average Customer Rating:
(1 Review) 1
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Customer Reviews for Raspberry Ice Cream
Review 1 for Raspberry Ice Cream
Nabeela
,San Jose
,Ca
California
July 6, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
-3points
1of 5found this review helpful.
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Not Good Use of Raspberries
July 6, 2012
I'm sorry but this recipe does not work because the ice cream has an overwhelming bad raspberry taste. Don't get me wrong, I like raspberries but the amount used here just does not work for ice cream. I had to add chocolate sauce and some crushed nutty jumbles(recipe from here too) and the ice cream is just barely palatable.
Read Comments (2)
Read Comments (2)
Nabeela
California
Posted January 2, 2013
Top 50 Contributor
Raspberry quantity
I would use way less. I would probably also steep a vanilla bean in the cream mixture. Add shards of chocolate once the ice cream is churned. It goes well with raspberry.
0points
RookieCookie
Belmont Heights, Long Beach, Ca
Posted January 1, 2013
More or Less?
Hi,
Just wondering if you thought there was too much raspberry or not enough? How would you alter the recipe?
Thanks :-)
Just wondering if you thought there was too much raspberry or not enough? How would you alter the recipe?
Thanks :-)
0points