Homemade Lemon Raspberry Ice Cream Recipe - Heghineh Cooking Show

It's 106 degrees here in California. These days I don't want to cook, I don't want to bake. The only thing we eat is cold soups, cold salads and ice cream of course. And I keep experimenting on different flavors of ice cream. This one will be raspberry lemon flavored. Very delicious, light, flavorful ice cream. What we need? Fresh raspberries. Save some for decoration. And then we also need, you can either use fresh lemon zest. It's too spicy. It's too spicy. Or you can use, let's show this one. Or you can use lemon zest extract. Yeah? Yeah. Okay. And what else do we need? Sugar, a little bit of sugar because we have condensed milk which is already very sweet. And heavy whipping cream, full fat. And this. And coloring, yes. It's optional but he really wants to add that food coloring for ice cream. Yeah? Yeah. Okay. And what we do? First of all we're gonna make our main flavor, raspberries. And I'm going to cook this on medium to low heat. Simmer 10 minutes until it's slightly thick. And then we'll do the rest. My raspberries have been cooking almost 10 minutes now. And I have cold bowl to place them in so they cool faster. Okay. And you don't want to over boil or overcook your raspberries. And I'll put the red, okay mom? You want to put the red? Yes. Okay. So I'll set this aside to cool down. And if you watched my other video, black cherries and dark chocolate ice cream, it's simple. It's the same method. I'm going to use my heavy whipping cream and whip it until, hold on one second, and whip it until it's nice and thick. And then add my flavoring and raspberries and condensed milk. Okay. And be sure the bowl is nice and cold. I placed it in the freezer almost 10-15 minutes, as well as this whisk attachment. Okay. And I'll see you when it's ready. Now this is the right consistency, nice and thick. Don't over whip your ice cream, your cream. Okay. Let me open. And you really want to put some food coloring. Why is it? Okay. Okay. Just a little bit optional. We're using pink color, right Arka? Right. Okay. Mom, squeeze it. Okay. Because there's barely anything left. And red. Let's not put red. Let's just mix this one. Huh? I want red. You want red? Okay. Okay. A little bit. Okay. Red. Okay. Here you have the red. I'll open it. I'll do it, okay? Do it. Do it. By myself, okay? Yeah. Do it by yourself. Okay. I'll do it. I don't need help. You don't need help, no. But we need a spatula. We need to mix with this one. Okay. And I'll put it in a glass bowl so you can see how it looks. I want to do it. Yeah. You're going to do it, Arka. Stop it. No. Okay. Don't stop it. Okay. You're going to mix it, okay? Okay. And to this, we're also adding our condensed milk, lemon flavoring. And I'll bring the raspberries in a little bit. Now? Yes, now. Mix it. Wow. Ooh. Ooh. That's awesome. Mm-hmm. Mix it. Mix it gently. And you don't need... And this is because this extract is very strong. I'm putting only a little bit. You can always go by your taste. And I'll put the link below this video where you can get the extract. Or again, you can use lemon zest. You want to do it? Okay. Yay. We did it. Okay. Mix it. And you don't want to mix with this kind of whisk. Better with spatula. But he wants to use that, so... Okay. Mix it. I'm doing. Okay. I'll save some of this. I want to save some of my raspberries to serve the ice cream with. And the rest we'll add to our mixture, and Arka will mix this. Arka? Yeah. Don't mix it too fast, okay? Mix it slowly. Just like this. Okay. Fold it. Okay. Do it. Arka, you want to grab the spoon or spatula? Yeah. With this one? Because this is better. You're going to make a mess. Okay. He wants to do it. Let him do it. And what we do? This is optional idea. It's just they turn out very pretty. They're individual size ice cream. Or simply use some of freezer-proof plastic jar. Okay. This is a silicone mold. I'll put the link where you can get this mold. And what I do with this raspberries. Okay. I'm going to place some of it around those molds. And then pour my ice cream over. If I can call that ice cream because it's already... It is ice cream. It is? Yep. Okay. If you say so. And we need strawberries, right? No. Raspberries, but we're not going to put it there. We have enough raspberries there. Okay. So I'm going to slice this into half and place them around my mold. Just like that. Mom, look. I'm not making a mess. You're not? No. No. You're not? No. Okay. I'm tearing the red. Okay. You don't have to get the exact same mold. They have so many varieties for these molds. You can even get one nice mold and do the same thing in a bigger silicone mold. Make sure it's silicone mold. Okay. So I'll put this in my freezer and the rest I'll pour in my freezer-proof container. Aka, you want to do this? Yeah? Yeah. Are you sure? Yeah. Okay. Then do it. Okay. Come on. You do it. These are the ones I made last night and you want to freeze them at least six to eight hours so they freeze perfectly. And we're going to try the ice cream. Okay, Aka? You want to try some? No. No? Why? Nothing. Just one. Please. You made it, Aka. No? Okay. I'll try for him. Okay. Full recipe will be on my blog at Heghineh.com. Check it out. Let me know how you like it. And I like it with this raspberry, extra raspberry. You can never have enough raspberries. Mom, you forgot something? No. I didn't forget anything. What was I saying? Okay. Full recipe on my blog. Remember to subscribe to my channel. Mom, you forgot something. I put sugar. I put sugar and raspberries. Remember? Yeah. So delicious. You want to try a little bit? No. Raspberry and lemon together like the perfect combination of taste. Remember to subscribe to my channel, like the video, and thank you everyone for watching. We'll see you soon. Right, Aka? You want to say bye? No. You want to try some ice cream? No. It's delicious. You're eating sugar? No. No? I can see that.