She Strengthens

Unleash the Joy of Homemade Ice Cream with Rose Levy Beranbaum’s Expert Tips

This summer, why not take matters into your own hands and create your own delicious homemade ice cream? With Rose Levy Beranbaum’s new cookbook, “Rose’s Ice Cream Bliss,” you’ll have access to over 100 mouth-watering recipes to try. As a James Beard award-winning baker and ice cream expert, Rose shares her secrets for crafting the perfect scoop.

The Art of Making Blueberry Ice Cream

One of the standout recipes in Rose’s book is her vibrant blueberry ice cream. This stunning dessert boasts a bright purple hue, thanks to the addition of a homemade blueberry purée. With just a few simple ingredients, including heavy cream, milk, and fresh blueberries, you can create a creamy and refreshing treat that’s sure to become a summer staple.

The Magic of Raspberry Butterscotch Sauce

But why stop at just ice cream? Rose’s cookbook also includes a recipe for a show-stopping raspberry butterscotch sauce. This sweet and tangy condiment is the perfect accompaniment to your homemade ice cream, adding a depth of flavor and a pop of color to any sundae. By combining fresh raspberries with brown sugar, butter, and cream, you’ll create a sauce that’s both rich and refreshing.

Tips and Tricks for the Perfect Scoop

So, what sets Rose’s ice cream apart from the rest? For starters, she uses a Philadelphia-style ice cream base, which means no eggs are required. This results in a lighter, creamier texture that’s perfect for hot summer days. She also emphasizes the importance of using high-quality ingredients, like fresh fruit and real vanilla beans, to give your ice cream a truly unique flavor.

Get Ready to Indulge

With Rose’s expert guidance, you’ll be well on your way to creating your own mouth-watering ice cream creations. Whether you’re a seasoned pro or just starting out, “Rose’s Ice Cream Bliss” is the perfect resource for anyone looking to elevate their ice cream game. So go ahead, get creative, and indulge in the joy of homemade ice cream!

Blueberry Ice Cream Recipe

Ingredients:

• 4 cups blueberries
• 250g sugar
• 1 vanilla bean, split in half lengthwise
• 464g heavy cream
• 161g milk
• 556g sweetened blueberry purée
• 10g lemon juice, freshly squeezed and strained

Instructions:

1. In a medium saucepan, stir together blueberries, sugar, and vanilla bean.
2. Cook over medium-high heat, stirring constantly, until sugar has dissolved and juices are bubbling.
3. Reduce heat to medium and continue cooking until berries are very soft and mixture is thick, about 10 minutes.
4. Scrape mixture into a large mixing bowl or blender container.
5. Add cream and milk to blueberry mixture and purée until smooth.
6. Pour purée into a strainer and press through into a bowl.
7. Stir in lemon juice and refrigerate for at least 8 hours or until no warmer than 43°F/6°C.
8. Churn purée in a prechilled ice cream maker and transfer to a chilled container.
9. Press plastic wrap on surface of ice cream and cover container.
10. Allow ice cream to firm in freezer for at least 4 hours before serving.

Raspberry Butterscotch Sauce Recipe

Ingredients:

• 228g frozen raspberries with no added sugar
• 1 tsp pure vanilla extract
• A pinch of fine sea salt
• 10g lemon juice, freshly squeezed and strained
• 57g unsalted butter
• 108g light brown Muscovado sugar or dark brown sugar
• 21g corn syrup
• 58g heavy cream
• 72g raspberry purée

Instructions:

1. Thaw raspberries completely and press out all juice.
2. Transfer juice to a small saucepan and bring to a boil, stirring constantly.
3. Reduce heat and simmer until syrupy and reduced to 4 tsp/20 ml, about 10 minutes.
4. Press berries through a fine-mesh strainer and stir in vanilla and salt.
5. Stir raspberry syrup and lemon juice into purée.
6. In a small saucepan, stir together butter, brown sugar, corn syrup, and cream until sugar has dissolved.
7. Bring to a boil over medium-low heat, stirring constantly, and simmer for about 8 minutes, or until very thickly bubbling.
8. Remove from heat and pour butterscotch into a glass measure containing raspberry purée.
9. Stir until uniform in consistency and cover tightly with plastic wrap.
10. Allow to cool to room temperature, about 1 hour, before serving.