Raspberry Ripple Ice Cream Creamy Vanilla Ice Cream with Luscious Raspberry Swirl Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 tablespoon vanilla extract 1 1/2 cups fresh or frozen raspberries 3 tablespoons sugar (for the ripple) 1 teaspoon lemon juice Directions: In a medium saucepan, combine raspberries, 3 tablespoons sugar, and lemon juice. Simmer over medium heat for 8–10 minutes, stirring occasionally, until thickened. Press through a fine mesh strainer to remove seeds. Chill the raspberry sauce completely. In a large bowl, whisk together heavy cream, milk, sugar, and vanilla extract until sugar is dissolved. Pour the cream mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches a soft-serve consistency. Transfer half of the churned ice cream into a loaf pan. Spoon half of the raspberry sauce over it and swirl gently with a knife. Repeat with the remaining ice cream and sauce. Cover with plastic wrap and freeze for at least 4 hours, or until firm. Scoop and serve with fresh raspberries if desired. Prep Time: 20 minutes | Churning Time: 25 minutes | Freeze Time: 4 hours | Total Time: 4 hours 45 minutes Kcal: 290 kcal | Servings: 8 servings #raspberryicecream #homemadeicecream #rippleicecream #summerdessert #frozentreats #icecreamlover #creamydesserts #berriesandcream #dessertgoals #vanillaripple #freshraspberries #sweettoothfix #noartificialflavors #homemadegoodness #icecreamseason #summerindulgence #easyicecream #fruityswirl #freezerdessert #churnedicecream 🍨 Sweet, creamy, and bursting with raspberry goodness! This Raspberry Ripple Ice Cream is your homemade summer scoop dream 🍓☀️

Pistachio and Raspberry Financiers 🥜🍇 Ingredients: - 100g unsalted butter - 100g ground pistachios - 100g powdered sugar - 40g all-purpose flour - 4 large egg whites - 100g fresh raspberries - A pinch of salt - Chopped pistachios for garnish Preparation Steps: 1. Preheat the oven to 180°C (350°F) and grease a financier mold or muffin tin. 2. In a small saucepan, melt the butter over medium heat until it turns golden brown. Remove from heat and set aside to cool slightly. 3. In a mixing bowl, combine ground pistachios, powdered sugar, flour, and a pinch of salt. Mix well. 4. In a separate bowl, whisk the egg whites until they're frothy but not stiff. 5. Carefully fold the egg whites into the dry ingredients until just combined. 6. Add the melted butter to the mixture and fold gently until smooth. 7. Spoon the batter into the prepared mold, filling each cavity about 2/3 full. 8. Top each financier with a few fresh raspberries and a sprinkle of chopped pistachios. 9. Bake for 15-20 minutes, or until the edges are golden and a toothpick comes out clean. 10. Let cool in the mold for a few minutes before transferring to a wire rack. Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 160 kcal per serving | Servings: 12 servings Suggested Pairings: - Serve with a dollop of whipped cream. - Pair with a light jasmine tea. #pistachio #raspberry #financiers