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No Churn Roasted Berry Vanilla Bean Ice Cream

No Churn Roasted Berry Vanilla Bean Ice Cream

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Prep: 15 minutes
Cook: 25 minutes
Yield: 8 servings

For the Roasted Berry Sauce
4 cups600 g fresh strawberries
2 cups300 g fresh blueberries
2 cups250 g fresh raspberries
2 cups250 g fresh blackberries
1/3 cup65 g granulated sugar
1 teaspoon1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder, or extract
1/8 teaspoon ground cardamom

For the Ice Cream Base
2 cups470 ml whipping cream
1 14 fl. oz.410 ml can sweetened condensed milk
2 teaspoons2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
1/2 cup120 ml roasted berry sauce, gently mashed

For the Roasted Berry Sauce:
Preheat oven to 450 degrees F230 degrees C.

In a large bowl, gently toss together berries, sugar, vanilla powder and cardamom.

Spoon the berries onto a rimmed baking sheet.

Bake for 20-25 minutes or until the fruit is soft.

Allow to cool completely and then cover and refrigerate for at least 4 hours.

For the Ice Cream:
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer, whip the cream until it holds stiff peaks, about 4 minutes.

Turn the mixer to low and gradually stream in the sweetened condensed milk and vanilla bean paste. Mix on low until combined, about 1 minute.

Pour ice cream base into a freezer-safe container.

Spoon mashed berries over the ice cream base and use a butter knife to swirl the berries into the base. Cover and freeze overnight.

Recipe by Jamie Lothridge of Food Fanatic




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