A few weekends ago, when the weather was hot and sticky, I kept thinking of ice cream trucks with their Popsicles, Dreamsicles and Eskimo Pies. This recipe is a twist on nostalgia. Instead of the classic combination of orange sherbet and vanilla ice cream, I made a raspberry sherbet to pair with a very simple Philly-style (eggless) vanilla ice cream.
Raspberry Sherbet
- 4 cups of fresh raspberries or 2 bags (total of 24 oz.) frozen raspberries, defrosted
- 2 cups whole milk
- 3/4 cup sugar
Put the ingredients in a blender and blend. Alternative, put everything in a deep bowl and use a hand blender to puree the berries and mix the ingredients. (At this stage, the concoction makes a wonderful beverage! Try a sip! ... Yum!)
Strain the mixture through a sieve to remove the seeds. I stained my mixture twice through a fine sieve, removed half a ton of seeds, and still ended up with some seeds in the sherbet. If you really
really need to get rid of all the seeds, I would suggest using cheesecloth.
Freeze the mixture in your ice cream maker. When it reaches the soft-serve stage, pack it into another container and put it in the freezer while you make the vanilla ice cream.
Simple Vanilla Ice Cream
- 1 cup whole milk
- 3/4 cup sugar
- pinch of salt
Heat the milk, sugar and salt together in a medium sauce pan over low heat. When the sugar has dissolved, turn off the heat and pour the hot liquid into a mixing bowl. Add:
- 2 cups heavy cream
- 1 teaspoon real vanilla extract
Cover the bowl with plastic wrap and chill in the refrigerator for several hours. Then freeze in your ice cream maker. At soft serve stage, put it in your freezer for at least one hour.
Raspberry Dream Cups
Using 8oz. plastic storage containers for your "cups," pack half of each cup with raspberry sherbet and the other half with vanilla ice cream. Place the cups in the freezer for at least 4 hours before serving.
The recipes above yielded enough sherbet and ice cream for 12 dream cups (plus extra servings of sherbet).
