Author Notes
My teenage daughter recently toured west coast colleges and called me up, breathlessly on the 2nd day , declaring Cal Berkeley, to be the college for her . Why ? Because she had just eaten the best meal of her life followed by the most "insane" rose- flavored vanilla raspberry swirl ice- cream. Needless to say, while advising her that local restaurants should not be at the most important criteria in choosing a college ( proud as I am of the foodie I have produced ) I set out to recreate this ice- cream which I turned into frozen yoghurt, to serve her in the hope that she would always remember that good food is never from home. —foodfanatic
Ingredients
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1 pint
Fresh raspberries
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1 teaspoon
Rose water
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2 cups
Organic vanilla yoghurt
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8
Sugar cubes
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3
Raspberries
Directions
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Purée raspberries in a food processor with the rosewater. Fold into the yoghurt. ( If you give yoghurt a quick whisk before you will be able to create a beautiful swirl ). I didn't so I had whisk until smooth. Either way, the color is gorgeous . Freeze for 2 hours, then process in a food processor and freeze again or pour into popsicle molds and then freeze .
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I serve this 2 ways (I will submit 2 photographs )I use a small ice cream scoop to scoop balls of the frozen yoghurt into bowls or these great chocolate cups I found and sprinkle with raspberry sugar and black sesame seeds. Or I fill ice- cream popsicle molds and freeze.
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To make the raspberry sugar, blitz the sugar cubes and raspberries in a mini food processor.
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