No-Churn Cointreau Ice Cream with Raspberry Swirl

Cointreau Ice Cream with Raspberry Swirl

Lately I have been on what I call ‘let’s finish all the projects’ kick. During my summer holiday I visited one of my childhood friends and listened to her talking about all the projects (or what I like to call ‘personal to-do shit’) that she has started or more to the point the ones that are on her to-do list. The funny thing is that last time when I saw her about a year ago she was talking about those same projects then. So I gathered that no progress had been made in any of them. I very smugly thought to myself ‘she’ll never finish those’. Then when I came back home I looked around and saw all these projects that I have started but not finished. More to my horror there are several projects on my to-do list that have been there for years. At that point I decided that by next summer I will finish at least half of them. I am trying not to be too ambitious! Ok, so maybe not all like ‘learn French’ or ‘knit a throw’ require immediate action. But ones like ‘paint the old chest of drawers’ or ‘learn to take photos with a flash’ (I never use flash – only natural light) or ‘fix a loose button on a shirt’ those I am now going to start. And FINISH!!!

Cointreau Ice Cream with Raspberry Swirl

Talking about summer I know that officially summer is over – kaputt – finí – done! But this No-Churn Cointreau Ice Cream with Raspberry Swirl is way too delicious not to be shared. I made this a couple of weeks ago for my birthday as this year I opted not to have a birthday cake. See I love, love, love ice cream. And I absolutely love Cointreau. *slurps*. So who really needs a cake when there’s ice cream this delicious. No one! I actually might have to make this again this weekend so I can enjoy it whilst finishing one of the project from my eternal to-do list. Do you have a hopeless to-do list with ‘forever’ projects on it? Or is it just me…

Cointreau Ice Cream with Raspberry Swirl

No-Churn Cointreau Ice Cream with Raspberry Swirl

Preparation time: 45 min (+freezing time)
Makes: approximately 1 1/2 litres (3 pints)

Ingredients:
350 gr Fresh Raspberries
1 Vanilla Bean
4 tbsp Sugar
1/2 cup Water
1 can (14 oz / 397 gr) Condensed Milk
2 cups Whipping or Heavy Cream
2 tbsp Cointreau Liqueur

Directions:
Cut the vanilla bean lengthways and scrape out the beans. In a medium pan combine the fresh raspberries, vanilla beans, sugar and water. Bring to boil. Cook over medium heat for 15-20 minutes or until the raspberries have softened and the water has started to reduce. Make sure the raspberry jam is not too thick to be pressed through a sieve. It’s should be quite liquid. Take the raspberry jam off the heat and press though a sieve to remove the seeds. Cool off completely. Whip the cream until firm peaks start to form. Take care not to over-whip. Pour the condensed milk into a large bowl. Take 1/2 cup of the whipped cream and add it to the condensed milk. With a wooden spoon gently fold the whipped cream into the condensed milk taking care that you don’t knock any air out of it. Add the Cointreau. Carefully mix. Add the rest of the whipped cream in small batches and continue to mix carefully. Transfer half of the Cointreau Ice Cream into a freeze-proof container and freeze for around 30-60 minutes or until the ice cream has set a bit. Add the raspberry jam on top of the half-frozen ice cream. Add the rest of the Cointreau Ice Cream mix on top of the raspberry jam layer. Freeze for at least 6 hours or overnight.

Cointreau Ice Cream with Raspberry Swirl

No-Churn Cointreau Ice Cream with Raspberry Swirl
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 1½ litres
Ingredients
  • 350 gr Fresh Raspberries
  • 1 Vanilla Bean
  • 4 tbsp Sugar
  • ½ cup Water
  • 1 can (14 oz / 397 gr) Condensed Milk
  • 2 cups Whipping or Heavy Cream
  • 2 tbsp Cointreau Liqueur
Instructions
  1. Cut the vanilla bean lengthways and scrape out the beans.
  2. In a medium pan combine the fresh raspberries, vanilla beans, sugar and water.
  3. Bring to boil.
  4. Cook over medium heat for 15-20 minutes or until the raspberries have softened and the water has started to reduce. Make sure the raspberry jam is not too thick to be pressed through a sieve. It’s should be quite liquid.
  5. Take the raspberry jam off the heat and press though a sieve to remove the seeds.
  6. Cool off completely.
  7. Whip the cream until firm peaks start to form. Take care not to over-whip.
  8. Pour the condensed milk into a large bowl.
  9. Take ½ cup of the whipped cream and add it to the condensed milk.
  10. With a wooden spoon gently fold the whipped cream into the condensed milk taking care that you don’t knock any air out of it.
  11. Add the Cointreau. Carefully mix.
  12. Add the rest of the whipped cream in small batches and continue to mix carefully.
  13. Transfer half of the Cointreau Ice Cream into a freeze-proof container and freeze for around 30-60 minutes or until the ice cream has set a bit.
  14. Add the raspberry jam on top of the half frozen ice cream.
  15. Add the rest of the Cointreau Ice Cream mix on top of the raspberry jam layer.
  16. Freeze for at least 6 hours or overnight.

 

1 Comment

1 Comment on No-Churn Cointreau Ice Cream with Raspberry Swirl

  1. marla
    September 9, 2015 at 6:23 am (2 years ago)

    Loving this ice cream!

    Reply

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