Raspberry Lambic Ice Cream

Name: Raspberry Lambic Ice Cream
Ingredients: 1 1/2 cups seeded raspberry puree; 1/2 cup sugar; 1 cup framboise or raspberry lambic; 1 envelope (2 teaspoons) unflavored gelatin, softened in 3 tablespoons warm water; 1 cup heavy cream, whipped with 2 tablespoons powdered sugar; 1/2 cup vanilla syrup (use a brand made with real cane sugar)

6 ingredients

1 steps

Ingredients

1 1/2 cups seeded raspberry puree
1/2 cup sugar
1 cup framboise or raspberry lambic
1 envelope (2 teaspoons) unflavored gelatin, softened in 3 tablespoons warm water
1 cup heavy cream, whipped with 2 tablespoons powdered sugar
1/2 cup vanilla syrup (use a brand made with real cane sugar)

Directions

1

Blend raspberry puree, sugar and lambic. Cover and chill overnight. Remove the fruit blend from refrigerator and warm to room temperature - or microwave on high for 30 seconds and stir well. Temperature should be around 75 degrees. Blend the softened gelatin with fruit beer mixture, whisk until smooth, then fold in whipped heavy cream and vanilla syrup. Whisk well and chill for 1 hour. Pour into an ice cream machine and freeze according to manufacturer's instructions. Garnish with fresh raspberries and serve.