Adding a swirl of puree to homemade ice cream?

17 years ago

My girlfriend's birthday is coming up again this month (happens every year) and once again, I am planning a home-made meal for her and her DH.

This year for dessert, I'll be making black raspberry ice cream. I made a batch of the black raspberry base last night and the ice cream canister is in the freezer. I'll make a "test batch" today.

I'm wondering how to get a nice black raspberry swirl included in the ice cream. I think if I use puree, it will just become a frozen ribbon of swirl. I'd like to avoid a frozen, icy swirl.

Ideas, comments, and suggestions are much appreciated!

Smiles,

Sooz

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Comments (8)

lindac
17 years ago
Put a little booze into the fruit for the swirl...it will keep it from freezing rock hard.
Can't tell you how much of what...but I would experiment.
Vodka will give you the desired effect without any flavor and because it's 80 proof you won't have to add much. Something like blackberry brandy would taste nice, or grand marinier or even framboise, but because they are usually 40 proof you will have to add twice as much to retard freezing and may not like the flavor...
Also light rum would be good.
Linda C
sooz
Original Author
17 years ago
Thanks, Linda C. I was trying to avoid vodka --or any alcoholic product --because one of my guests is a recovering alcoholic. Maybe I'll read the labels of ice creams with swirls to see what is used--hopefully it'll be something I can use too that isn't all "chemical-y."

Smiles,
Sooz
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David, yup, no raisins. Glad to know I'm not the only one to hate raisins. Thanks Sooz, this recipe is so easy I'll make it for Moe often. Tracy, you understand right. No ice cream maker necessary. Just a blender or food processor. I used the blender. The recipe doesn't call for stirring the mixture after it goes into the freezer, but I think it really helps set it up and keep it creamy. Jenn, the cookie time wasn't adjusted for the round cookies. But for the dough I baked in the small cookie sheet for the bars, I did have to add a couple of extra minutes. I cut the bars while the cookie was still slightly warm. FOAS, looks great. Moe would love both the strawberry and blueberry. I have some raspberries in the freezer that I'll use for the next batch. I might even add some chocolate to that batch. Ann
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Glad the photos are enticing! Thanks for all the comments and compliments! This is the first time I've made ice cream in about 6 years! What was I thinking? Why did I wait so long! Oh yeah, now I remember--calories! Lots and lots of calories! The ice cream canister is part of my little Rival electric ice cream maker--it looks like stainless steel on the inside, white high impact plastic on the outside, and if you shake it when its room temp, it sounds slushy--when it freezes, it's solid! I freeze the canister overnight, and then the motor sits on top of the canister. The motor part is connected to the stirring thingy, plug it in, turn it on, pour in the chilled ice cream base thru the little access hole on the plastic top (this is connected to part of the motor and even though it comes apart, I don't pull it apart unless I need to wash the plastic part). About 20 minutes later, ya gots yerself a creamy quart of cool yummy goodness! Smiles, Sooz
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Terri_PacNW
17 years ago
Found this with a quick Google entry.

Here is a link that might be useful: Ice cream Rippling
coconut_nj
17 years ago
It sounds delish. What a good friend you are. Smiles.

I thought of a couple ways to approach this. One would be to add some berry jam to the puree. If you have raspberry or even strawberry should work fine. I'd use about 2T per cup of puree. Add the puree to the jam a bit at a time and stir well to thin it out. Or, you could stir in a bit of cream into the puree. It would still stand out, but not tend to get as icey. Just a couple of ideas. The jam would probably work the best. Good luck.
sooz
Original Author
17 years ago
Thanks for the link, Terri (special HELLO wave to you from me here in So Cal)--I've bookmarked it. BTW, I've harvested some giant zinnia seeds (oange)--let me know if you're interested!

Coconut-nj--thanks for the ideas! I may have to make a few batches and try them all out, just to be sure, y'know. Say, it's almost your birthday!!! Have a happy one!!!!

Right now, DH is devouring a couple scoops from the first test batch of black raspberry ice cream. I can always made some with the jam and add later--and if it doesn't quite work for us, well, we love eating delicious mistakes!

Thanks again, everyone, for all your help and suggestions!

Smiles,
Sooz
coconut_nj
17 years ago
Smiles. Thanks Sooz, yes the day is fast approaching. It's the big six oh. Shudder.

Yes, I think experimentation is in order. lol. I can't imagine any of the tries would be inedible. Smiles.
sooz
Original Author
17 years ago
Oh, coconut-nj, I'm getting close to that number myself!

Of course, if I had started to count BACKWARDS when I hit 50, or even 55, I'd be younger now than I was then--or something like that. I think the song goes: "I was so much older then, I'm younger than that now."

Maybe I'll try the backward counting thing this year.

Hope your special day is wonderful, mathematics not withstanding.

Smiles,
Sooz
Terri_PacNW
17 years ago
Sure Sooz!

With the heat we've had the Poppies are drying out nicely! So those will be heading south soon.
I sent some to a friend a few years back she lives on Big Bear...it took a few summers but she's finally got a decent amount to flower this year. :o)

Adding a swirl of puree to homemade ice cream?

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Adding a swirl of puree to homemade ice cream?

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lindac

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