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Yotam Ottolenghi’s no churn raspberry ice cream

I don’t know if I’ll ever use my ice cream mixer again after discovering this recipe!  Oh my, oh my it is soooo good.  The first time my son took a spoonful he claimed, “This is the best ice cream ever!” I wholeheartedly agree with him, and am not sure what the trick is exactly but Yotam always seems to know what he is doing.

The ice cream does take 12 hours overnight in the freezer so plan ahead.  And best of all is when outside the summer raspberry season, the recipe work beautifully with frozen raspberries.  I would not recommend using the often tasteless raspberries found in the colder months.

A year round treat that looks like happiness in a bowl.  And the bright red color makes it feel like a birthday party.

I like to serve topped with some pistachios, a biscotti and of course a plate full of chocolates on the side…raspberry and chocolate is the best!

Yotam Ottolenghi’s no churn raspberry ice cream

I don’t know if I’ll ever use my ice cream mixer again after discovering this recipe!  Oh my, oh my it is soooo good.  The first time my son took a spoonful he claimed, “This is the best ice cream ever!” I wholeheartedly agree with him, and am not sure what the trick is exactly but Yotam always seems to know what he is doing.

The ice cream does take 12 hours overnight in the freezer so plan ahead.  And best of all is when outside the summer raspberry season, the recipe work beautifully with frozen raspberries.  I would not recommend using the often tasteless raspberries found in the colder months.

A year round treat that looks like happiness in a bowl.  And the bright red color makes it feel like a birthday party.

I like to serve topped with some pistachios, a biscotti and of course a plate full of chocolates on the side…raspberry and chocolate is the best!

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Ingredients

Recipe serves: 6
5 cups (600 grams) frozen raspberries (defrosted), or you can use fresh
2 tablespoons powdered sugar
3/4 cup plus 2 tablespoons (200ml) heavy cream
1 egg plus 2 egg yolks
1 teaspoon lemon juice
3/4 cups plus 2 1/2 tablespoons (180 grams) granulated sugar
1/8 teaspoon salt
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thoughts&stories

An ice cream maker is not only an investment with money but also in kitchen space.  Even if you have lots of storage sometimes the idea of another piece of kitchen equipment is the last thing you want.  I have had an ice cream maker for over a decade and use it almost exclusively when serving ice cream for a dinner party.  Homemade ice cream is still a novelty for most and brings lots of smiles to your guests’ faces without a great deal of work- at all!

You can really be creative with flavors and ingredients once you understand the basics in ice cream and sorbet.  Infusing teas in the sugars, adding herbs to the milk, pouring in a mixture of nuts or chocolate at the finish is all part of the fun.

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Yotam Ottolenghi’s no churn raspberry ice cream
  • time
    1 hour plus overnight
  • serves
    6
  • skill level
    Medium

Ingredients

Directions

1
Done

In the bowl of a food processor, place raspberries and blend into a puree.

2
Done

Place a sieve over a medium bowl, add the raspberries and strain out any seeds, working in batches. It takes some time so be patient.

3
Done

Set aside 1 cup plus 2 teaspoons (260 grams) of puree into a bowl and set aside.

4
Done

In the remaining puree, sift the 2 tablespoons powdered sugar, mix well and place into an airtight container. Refrigerate until ready to serve the ice cream. This is the sauce to pour over the ice cream.

5
Done

Whisk the heavy cream until it forms soft peaks. Place into another airtight container and refrigerate until ready to add to the recipe.

6
Done

Fill a medium saucepan with about 3/4 inch water (2 cm) and bring to a bowl then lower heat to a simmer. The bowl of your electric mixer should fit into the saucepan but bottom of bowl should not touch the water.

7
Done

In bowl of the electric mixer, whisk together the egg, egg yolks, lemon juice, granulated sugar, and salt.

8
Done

Place bowl over the simmering water and whisk continuously until the sugar has dissolved and mixture is warm, about 5 minutes. You want to really keep whisking to assure the eggs do not cook.

9
Done

Place bowl in the electric mixer with whisk attachment and beat on medium-high speed until mixture is thick and cooled, about 8-10 minutes.

10
Done

Add the 1 cup plus 2 tablespoons of cold raspberry puree (one without the powdered sugar) and whisk into egg mixture on low speed until combined.

11
Done

Fold through the refrigerated whipped cream until well blended, and then place into a large freezer container with air tight top. You can place some plastic wrap over the ice cream before placing top of container.

12
Done

Freeze for at least 12 hours.

13
Done

to serve

Scoop ice cream into bowls and drizzle over raspberry juice and any optional garnishes (pistachio nuts).