Raspberries just scream summer to me. I love picking raspberries in the summer. I love eating raspberries in the summer. Most of all, I love eating them off my fingertips one by one. Such sweet, sweet finger food.
Raspberries make the perfect summer dessert because they are gorgeous, impressive, and need very little coaxing to become a striking dessert. But I don’t just serve raspberries for dessert—I often include raspberries on my cheese board when entertaining because their ruby red color looks great next to any cheese. Plus, the sweet-tart flavor can’t be beat. Aren’t raspberries just a notch fancier than strawberries, in your opinion? It’s something about the teeny tiny box they come in makes it feel like a present when you pop it open.
If a fresh raspberry can be improved upon, it’s in frozen form. Don’t laugh at me for this, but I’ve been eating a big bowl of ice cream topped with warm chocolate sauce after my workouts lately. I realize that I’m un-doing all of my hard work, but it’s just so worth it to me. There’s something about the hot and cold combination that soothes me in a way that Gatorade cannot. Maybe it’s just me? Before I go on a run, I pre-scoop ice cream into a bowl and place it back in the freezer. Towards the end of my run, I sprint towards the house (with only an ice cream sundae on my mind), pop the jar of chocolate sauce in the microwave, grab the pre-scooped bowl of ice cream, top with warm chocolate sauce, and head to the porch. I’m not entirely sure what the neighbors think of me sweating in workout clothes and hoovering ice cream in my face, but hey, we’re supposed to care less about what others think of us and do things that make us happy.
This flavor combination makes me very happy. Raspberries, rose water, and chocolate taste like the Parisian vacation of my dreams. I’ve been a longtime fan of combining berries with rose water for the fun, floral notes it brings out in the berries. I use just 1 tablespoon of rose water in this raspberry ice cream to give it the special touch. If you don’t think you’ll like it, feel free to omit, but I think you’d be missing out on the very best part. My strawberry crostata and strawberry rose gin fizz are great recipes to use up the rest of the bottle of rose water.
yield: about 3 cups of ice cream
8 hr, 30 Prep Time
8 hr, 30 Total Time
- 1 12-ounce carton of Driscoll’s fresh raspberries
- 1/3 cup granulated sugar
- 1/3 cup water
- 1 cup + 3 tablespoons heavy whipping cream, divided use
- 1 tablespoon vodka
- 1 tablespoons rose water
- 3 tablespoons semisweet chocolate chips
- In a food processor, add all of the raspberries, but reserve a small handful for garnish. Puree for 1 minute.
- In a microwave-safe bowl, combine the sugar and water. Microwave on high for 1 minute, stop and stir, and then microwave for an additional minute. The sugar should dissolve completely.
- Next, while the food processor is running, slowly stream in the sugar-water mixture. Continue to process until everything is smooth. It’s impossible to ‘over-process’ this mixture.
- Next, strain the raspberry mixture into a bowl, and discard any seeds. Stir in 1 cup of the heavy cream, the vodka, and the rose water. Cover this mixture, and chill for at least 4 hours.
- Once the ice cream mixture is cold, set up the ice cream maker. Freeze the raspberry mixture according to the manufacturer’s instructions. Ice cream churning time will vary, but when the mixture looks like creamy soft serve, it’s done. Before turning off the ice cream maker, stir in the last handful of raspberries. Churn until the berries are fully incorporated.
- Scrape the mixture into a freezer-safe bowl, cover, and freeze until firm, about 4 hours or overnight.
- Before serving, heat the remaining 3 tablespoons of heavy cream in a small bowl in the microwave for about 30 seconds. Once steaming with small bubbles around the edge, add the chocolate chips. Let sit for about 45 seconds, and then stir until the chocolate melts and forms a smooth sauce.
- To serve, scoop the ice cream in a bowl and top with the warm chocolate sauce. Top with additional raspberries, if desired.
- I also love to serve this raspberry rose ice cream in a flute topped with champagne. Try it!
Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes and to enter their summer sweepstakes.