It's time to reconnect with old friends. Take a trip down memory lane with our nostalgic Vovo Ice Cream made with the Cuisinart Ice Cream & Gelato Maker.
INGREDIENTS
- 600ml tub thickened cream
- 1 tsp vanilla bean paste
- 395g can sweetened condensed milk
- 300g frozen raspberries, semi-thawed
- Extra 200ml thickened cream
- Pink gel food colouring
- Desiccated coconut, to sprinkle
METHOD
- To make vanilla ice cream, whip cream and vanilla in the small bowl of an electric mixer until starting to thicken to soft peaks. With motor running, drizzle condensed milk on top and whip until soft peaks form.
- Spoon into the bowl of Ice cream & Gelato Maker fitted with the ice cream paddle. Turn unit on, set timer to 40 minutes and churn until thick and creamy.
- Meanwhile, blend or process raspberries until thick and smooth.
- Transfer ice cream to a large bowl. Add 1/2 cup of raspberry puree and swirl through with a large spoon a few times. Spoon into a 2.5 litre loaf pan. Freeze for 11/2 hours. Spread remaining raspberry puree over the top of ice cream. Freeze for another 1 hour.
- Meanwhile; add a few drops of gel food colouring to extra cream and whip until soft peaks form. Place cream into a piping bag fitted with a 1.5cm plain tube. Pipe 3 rows of cream in a snail’s trail down both sides of loaf pan leaving a section of raspberry puree exposed in the centre. Sprinkle coconut over the top. Freeze for 1 hour until firm enough to scoop or overnight.
- Remove from freezer 15 minutes before serving.