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Pink Panther Ice Cream

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Adapted from recipe by Ellen’s Homemade Ice Cream, Charleston, West Virginia

Ingredients

Scale
  • 6 oz (170g) fresh raspberries
  • 1 tbsp (15ml) orange juice concentrate
  • 1 ¾ cups (414ml) heavy cream
  • 1 ¼ cups (295ml) whole milk
  • 2 ½ tbsp (37ml) crème de cassis

Instructions

  1. Place the raspberries in a blender and purée until smooth.
  2. Strain the purée through a fine-mesh sieve to remove the seeds.
  3. In a medium bowl, combine the raspberry purée with the orange juice concentrate. Cover and set aside.
  4. Combine the cream, milk, sugar, salt and orange zest in a medium saucepan.
  5. Place over medium heat and bring the milk mixture to a low boil.
  6. Cook until the sugar dissolves, 3 minutes.
  7. Remove from the heat and pour through a sieve into the raspberry–orange juice mixture.
  8. Cool to room temperature.
  9. Once cool, stir in the cassis.
  10. Cover and refrigerate until well chilled, at least 4 hours or overnight.
  11. Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.
  12. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

Notes

Recipe from Scoop Adventures by Lindsay Clendaniel (Page Street Publishing; March 2014) Printed with permission.

Find it online: https://www.realthekitchenandbeyond.com/scoop-pink-panther-and-homemade-ice-cream/