My very first time using an ice cream machine resulted in an out-of-this-world raspberry ice cream.
I’d say that’s pretty impressive, seeing as I didn’t really know what I was doing. Not to toot my own horn or anything.
It’s soft, it’s fruity, it’s creamy – it’s just perfect. As evidence for this claim, my mom said (and I quote), “This is the best ice cream I’ve ever tasted.”
Every time I visit my Oma’s huge house in Knysna I seem to stumble across something cool I never knew she had! In other years, it was a vintage Adidas jacket and a wavy baguette tray. This year, I think I made the most exciting discovery yet. A large, good-quality ice cream machine.
After I spied the bowl in the deep freezer and ascertained that the rest of the machine does indeed still exist, my mind immediately started whirring.
The first fruits I saw in the supermarket were raspberries. Perfect. Then I got some cream. And for a bit of tanginess (and to bulk it up, as well as make it a bit lighter) I also got a tub of plain yoghurt.
These minimal ingredients turned into the best ice cream ever, with minimal effort.
If you don’t have raspberries or an ice cream machine (or both) you may want to start by giving this no-machine vanilla yoghurt ice cream a go. I would say that a ice cream machine is a solid investment, though.
How to Make the Ice Cream
Without further ado, let me tell you how to make this blow-your-mind raspberry ice cream.
First, add the lemon juice, water, raspberries and sugar to a small pot over medium heat. You can add more or less sugar depending on personal preference. Boil this mixture for about 10 minutes, until the sugar is dissolved and the raspberries begin to break down.
Now, you want to completely cool the berry syrup so it doesn’t melt the ice cream. Place the pot in a basin of cold water and allow the mixture to reach room temperature. This will probably take about 1 hour.
Next, whisk together the yoghurt and cooled berry mixture. Beat the cream until it holds peaks then fold it under the yoghurt mixture. You now have a light and creamy ‘raw ice cream’ mixture!
Spoon the mixture into an ice cream machine and mix for 20 minutes, or however long your ice cream machine requires. Spoon the thick ice cream into a container and freeze until you’re ready to serve it.
Serving the Raspberry Ice Cream
Initially, I meant for the ice cream to be a dessert for that evening. However nice the thought, by the time we got to the braai the ice cream was all but finished!
So, be warned – either make a double portion or accept the fact that this ice cream will just disappear – swooshhh – before your eyes.
If, by some miracle, you do have ice cream left to serve up, use an ice cream scoop for nice round balls then pour over a little melted dark chocolate, or serve with some fresh berries.
This is the perfect 'first ice cream' with an ice cream machine. It's easy to make, and with the combo of raspberries and yoghurt, how can it possibly go wrong? Add the lemon juice, water, raspberries, and sugar to a small pot over medium heat. Boil for about 10 minutes, until the sugar is dissolved and the raspberries begin to break down. Place the pot in a basin of cold water to allow the mixture to reach room temperature. This will probably take about 1 hour. Whisk together the yoghurt and cooled berry mixture. Beat the cream until it holds peaks then fold it under the yoghurt mixture. Spoon the mixture into an ice cream machine and mix for 20 minutes, or however long your ice cream machine requires. Spoon the thick ice cream into a container and freeze until you’re ready to serve it.Fresh Raspberry Ice Cream
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