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Braun MultiQuick System

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  1. Back to homepage
  2. Recipes
  3. Rich raspberry ice cream

Rich raspberry ice cream

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
lorem ipsum

Ingredients

Servings: 8
Makes:

250.0 grams frozen raspberries
100.0 grams sugar
2.0 tbsp. mineral water
1.0 juice of lemon
500 ml double cream
400.0 ml condensed milk
250.0 ml vanilla-flavoured yoghurt
150.0 grams sugar
 as needed raspberries


Instructions

STEP 1/7

For the raspberry puree, place the frozen raspberries, water, sugar and lemon juice in your beaker and blend with the Braun MQ 9 hand blender to a puree. Even frozen raspberries can be easily blended due to the up and down movement of the innovative shaft which results in 250% more active cutting surface to work with.* You have never blended faster.

STEP 2/7

In a large bowl, mix together the double cream and the sugar. Use the easy click mechanism to quickly switch to Braun's MQ 10 whisk accessory and whisk the mixture until you obtain stiff peaks. Remove the whipped cream from the mixing bowl and set aside.

STEP 3/7

Combine the condensed milk and the vanilla yoghurt in a bowl and whisk for 2 minutes or until lightly frothy.

STEP 4/7

Using a plastic spatula, slowly pour the frothy milk into the whipped cream and add the raspberry puree. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

STEP 5/7

Gently fold the milk and raspberry puree into the cream mixture.

STEP 6/7

Pour into an airtight container, cover with a lid or cling film and freeze for at least 4-5 hours.

STEP 7/7

Take the ice cream out of the freezer to soften for 10 minutes before serving. Garnish with fresh raspberries & mint leaves.


The ice cream can be made and frozen up to one week ahead of time.
This recipe was prepared using Braun's best hand blender, the MultiQuick 9 with its MQ 10 whisk accessory.
This accessory is included in the following series:

  1. Back to homepage
  2. Recipes
  3. Rich raspberry ice cream

Rich raspberry ice cream

Ȑ
Difficulty
Low
ȑ
Time
20 min
&
Author
lorem ipsum
Servings:8
Makes:

Ingredients


250.0 grams frozen raspberries
100.0 grams sugar
2.0 tbsp. mineral water
1.0 juice of lemon
500 ml double cream
400.0 ml condensed milk
250.0 ml vanilla-flavoured yoghurt
150.0 grams sugar
 as needed raspberries

Instructions

STEP 1/7

For the raspberry puree, place the frozen raspberries, water, sugar and lemon juice in your beaker and blend with the Braun MQ 9 hand blender to a puree. Even frozen raspberries can be easily blended due to the up and down movement of the innovative shaft which results in 250% more active cutting surface to work with.* You have never blended faster.

STEP 2/7

In a large bowl, mix together the double cream and the sugar. Use the easy click mechanism to quickly switch to Braun's MQ 10 whisk accessory and whisk the mixture until you obtain stiff peaks. Remove the whipped cream from the mixing bowl and set aside.

STEP 3/7

Combine the condensed milk and the vanilla yoghurt in a bowl and whisk for 2 minutes or until lightly frothy.

STEP 4/7

Using a plastic spatula, slowly pour the frothy milk into the whipped cream and add the raspberry puree. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

STEP 5/7

Gently fold the milk and raspberry puree into the cream mixture.

STEP 6/7

Pour into an airtight container, cover with a lid or cling film and freeze for at least 4-5 hours.

STEP 7/7

Take the ice cream out of the freezer to soften for 10 minutes before serving. Garnish with fresh raspberries & mint leaves.

Notes

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