Raspberry Nutella Ripple Ice Cream

I usually write about things I'm facing, thinking about, or adventures I've been on. I post infrequently, sometimes going many months between additions. This summer has been a challenge for many reasons and I've not shared much of it. I thought I'd add a post about a new adventure involving food. I've been having a busy month and not really felt up to venturing out much so this was an adventure I could complete from home.

For my birthday, my family got me an ice cream maker. I decided I wanted to start out simple, making something I estimated would be difficult to get wrong after I mucked up my first attempt at hard cheese - farmhouse cheddar. I made french vanilla for the first batch and it turned out pretty good so I decided to try something more challenging for the second batch - raspberry ice cream with Nutella ripple. I found a number of Nutella ice cream recipes but they were all blended like chocolate would be but I wanted to try something different as I am not a big fan of chocolate ice cream. I just finished putting it in the freezer so I haven't tried it yet but want to keep the recipe around in case there is need for improvements or to repeat.

Raspberry Ice Cream (modified from here)
1 10oz. bag frozen raspberries
2 c. whipping cream
2 c. half and half
2 tsp. vanilla extract
1 1/3 c. sugar
2 eggs
pinch of salt

I basically followed the instructions in the link except that I (a) didn't defrost the raspberries so I (b) added water to the blender mixture to try to get them to process more effectively. Once they were pureed, I squeezed it through cheesecloth to remove the seeds. Due to the excess water, I stirred the custard over medium heat for an additional 15 minutes after adding in the raspberry puree to evaporate off excess water.

I modified the ripple recipe from here, as it was the first one I came to that didn't involve corn syrup. I had about 1/3 of a large container of Nutella in the cupboard so I added it to 3/4 c. of warm whipping cream and continued to heat it until the Nutella had melted. I cooled the mixture in the fridge but it hardened too much to easily pour into the ice cream so I heated it again to get it slightly viscous. After churning the ice cream, I poured about 1/3 of it into a container, then 1/2 of the Nutella mixture, repeating this until both were used up.

I also replaced the cables and housing on the mountain bike with teflon coated ones - a quick spin down the driveway indicated these will be much nicer to use! Now to make it to October when I'll finally again have the time (and I hope motivation) to capitalize on this investment.