Valerie Bertinelli's No Churn Lemon Ice Cream | Valerie's Home Cooking | Food Network

Описание: Valerie makes a fresh raspberry sauce to swirl through her no-churn ice cream made with sweetened condensed milk, whipped cream and lemon zest!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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No Churn Lemon Ice Cream with Raspberry Swirl
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 8 hr 25 min
Active: 25 min
Yield: 8 servings

Ingredients

1 cup raspberries
1 teaspoon sugar
One 14-ounce can sweetened condensed milk
2 tablespoons lemon zest and 1 tablespoon lemon juice, from 2 lemons
2 cups heavy cream

Directions

Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.

Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.

Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.

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Valerie Bertinelli's No Churn Lemon Ice Cream | Valerie's Home Cooking | Food Network
   • Valerie Bertinelli's No Churn Lemon Ice Cr...