Raspberry Ripple for Foodie Friday and Pink Saturday

From the kitchen of One Perfect Bite...This is a lovely summer dessert that's assembled rather than made. It's perfect for a backyard wedding or a graduation party. I've used raspberries in this version but strawberries would be lovely as well. To make the ripple you'll need six cups of vanilla ice cream, a pint of heavy cream, two cups of raspberries and some patience. It is really simple to do. You'll need to begin this the day before it is to be served. I molded my version in a loaf pan and slice it for serving. If you prefer, an easier option is to scoop the ice cream into cups or cones for serving. Once the berries have been pureed, taste them for sweetness and adjust to taste with sugar. If you have framboise in the house a tablespoon or two would certainly do no harm. I like this dessert for its simple goodness. Your guests will think you've fussed for them and they'll love the way it tastes.

Raspberry Ripple...from the kitchen of One Perfect Bite

Ingredients:

2 cups fresh raspberries

Sugar to taste

Framboise (optional)

2 cups heavy cream

1-1/2 quarts vanilla ice cream

Whole raspberries for garnish

Directions:

1) Line a 9 x 5-inch bread pan with foil.

2) Puree raspberries in a blender. Pour into a medium bowl and set aside. Add sugar to taste. Add framboise if using. Move ice cream from freezer to refrigerator and allow to soften (not run). Beat heavy cream until soft peaks form. Fold cream into the raspberry puree. Pour mixture into a metal pan; place in freezer and chill until mixture thickens and begins to freeze. Do not allow to freeze through. When half frozen remove from freezer and beat well.

3) Spoon mounds of softened ice cream into prepared pan. Spoon raspberry mixture between mounds of vanilla ice cream. Use a sharp knife to swirl layers.

4) Transfer pan to freezer. Freeze for about 2 hours. When half frozen smooth edges of ice cream, then freeze overnight. When ready to serve cut into slices. Garnish with whole raspberries if desired. Yield: 8 to 10 servings.

I'm sending this recipe to Michael at Designs By Gollum for Foodie Friday, the event she sponsors.

I'm also sending it to Beverly at How Sweet the Sound for her Pink Saturday Event.

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