Ingredients (6 servings)
2 cups heavy cream chilled 1 can sweetened condensed milk1 teaspoon vanilla extractRaspberrry curd (2 cups)
Raspberry curd
300 grams frozen raspberries130 grams caster sugar2 tablespoon corn flour (cornstarch)2 tablespoon lemon juice2 tablespoons water2 eggs yolks1 tablespoon salted butter
Raspberry curd method
Add the raspberries, caster sugar,lemon juice, water to a saucepan over a medium heat. Stir to combine.
Cook the fruit, allowing it to simmer until is completely broken down.Take of the heat and allow to sit until the fruit has cooled a bit. Be careful as the mixture still be hot.Strain the mixture using a fine mesh sieve. Use a spatula or spoon to push through the fruit puree and hel the process along. This will remove the seeds.In a separate bowl whisk the egg yolks and corn flour until you have a loose paste.Add the egg yolk mixture into the puree, over a low medium heat and bring to a simmer, stirring constantly.Cook about 1 minute until the mixture thickens,is fast be careful.Add the butter and stir it is melted and totally combined with trhe curd.Transfer to a jar and store in the fridge before use.
Method (for Ice cream)
Chill your mixing bowl in the freezer about 10 to 15 minutes.When is ready add 2 cups of chilled heavy cream and whisk until soft peaks form.Add a teaspoon of vanilla .Now gently fold 1 can of sweetened condensed milk in whipped cream until combined.Carefully spoon 1/3 of whipped cream into a loaf pan.Top with several dollops of raspberry curd .Gently swirl with a knife.Spoon whipped cream again and add some raspberry curd as desired.Spoon the rest of whipped cream and finally put some dollops of raspberry curd .Cover the loaf pan with plastic wrap and place in freezer about 2 hours or until is solid.Serve and enjoy !Note : Only add finally whole raspberries if you dont have problems with the seeds, if not only use the raspberry curd that is strained (not pipes)Print recipe
By @gloria.baker.587 .
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You can see the recipe here: canelakitchen.blogspot.com
