Desserts

Raspberry Ice Cream “Tart”

June 17, 2015

Some say “never try to reinvent the wheel,” but when it comes to food, I believe there is always room for re-imagination! Since it’s #IceCreamWeek, I am challenging myself with the task of taking a classic dessert—a raspberry tart—and re-vamping it into a tantalizing ice cream dish that has all the traditional flavors of a tart, but in the form of a rich and creamy ice cream dessert!  Hope you enjoy my twist on a classic!

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Add 4 tbsp of butter to a small sauce pan on medium to high heat.

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Simmer until the butter begins to caramelize and brown.

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Add 1/4 cup of sliced almonds to the pan.  

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Cook until they begin to brown.

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Once the almonds are toasted, whisk in 2 cups of heavy cream…

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…1 cup of whole milk…

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…1 tbsp vanilla extract…

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…and 1/2 cup sugar.  

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Whisk ingredients until thoroughly combined…

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…and bring to a simmer.

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In a separate bowl add two egg yolks. 

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Temper the egg yolks with the hot cream.

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 Whisking all the while.

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Whisk the tempered eggs back into the sauce pan and bring the cream back to a light simmer, then remove from the heat. 

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Strain ice cream base, removing the almonds.  

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The flavor has already been infused into the cream.

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Give the mixture a good whisk.

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Cool cream to approximately 34-40°F. Cover in plastic and refrigerate to continue cooling.

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Once cooled, add the ice cream base to your handy dandy ice cream machine…

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…and wait for it to do its magic.

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When it’s done, remove excess ice cream from mixer blade…

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…add a sprinkle of salt…

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…give it a good mix, and put it into the freezer to set up. About an hour or 2 should be good.

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Remove from freezer and add 2 scoops to a standard ramekin.  

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Gently press the ice cream into the dish, forming a crust-like shape, and place back in the freezer to solidify for several minutes.

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Once firm, remove ice cream dish from the freezer. Top with 1 cup of pie, tart, or cookie crumbles…

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…fresh raspberries…

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…a sprinkle of powder sugar…

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…and this dish is ready to ENJOY!

Raspberry Ice Cream "Tart"

Raspberry Ice Cream

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2-3 egg yolks
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • 4 tbsp butter
  • 1/4 cup sliced almonds
  • 1 pint fresh raspberries
  • 1 cup pie, tart, or cookie crumbles

Instructions

  1. Add 4 tbsp of butter to a small sauce pan on medium to high heat. Simmer until the butter begins to caramelize and brown.
  2. Add 1/4 cup of sliced almonds to the pan. Cook until they begin to brown.
  3. Once the almonds are toasted, whisk in 2 cups of heavy cream, 1 cup of whole milk, 1 tbsp vanilla extract, and 1/2 cup sugar.
  4. Whisk ingredients until thoroughly combined and then bring to a simmer.
  5. In a separate bowl add two egg yolks. Temper the egg yolks with the hot cream.
  6. Whisk the tempered eggs back into the sauce pan and bring the cream back to a light simmer, then remove from the heat.
  7. Strain ice cream base, removing the almonds. The flavor has already been infused into the cream. Give the mixture a good whisk.
  8. Cool cream to approximately 34-40°F. Cover in plastic and refrigerate to continue cooling.
  9. Once cooled, add the ice cream base to your handy dandy ice cream machine and wait for it to do its magic. When it’s done, add a sprinkle of salt, give it a good mix, and put it into the freezer to set up. About an hour or 2 should be good.
  10. Remove from freezer and add 2 scoops to a standard ramekin. Gently press the ice cream into the dish, forming a crust-like shape, and place back in the freezer to solidify before adding additional ingredients.
  11. Once firm, remove ice cream dish from the freezer. Top with 1 cup of pie, tart, or cookie crumbles, fresh raspberries, a sprinkle of powder sugar, and this dish is ready to ENJOY!
http://www.byrontalbott.com/raspberry-ice-cream-tart/

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| Left: Kitchen Aid Mixer | Top Middle: Ice Cream Attachment | Top Right: All-Clad Strainer Set |

| Bottom Left: Ramekin | Bottom Middle: All-Clad Sauce Pan | Bottom Right: Ice Cream Scoop |

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  • Rodrigo Eller June 23, 2015 at 8:08 pm

    I did this ice cream last week and it is fabulous!
    What a great flavor!
    Tks for sharing this recipe.

    • Byron June 24, 2015 at 8:52 pm

      Thanks for tuning in! This was a REALLY fun one to make. Glad you enjoy it!

  • Kristi McCormick June 27, 2015 at 5:49 am

    If I was the winner of your giveaway, the first ice cream recipe I would make would be maple bourbon ice cream with candied bacon! 😀