Say goodbye to store-bought ice cream. This easy-to-make raspberry Pavlova ice cream will spoil you for all others. Large chunks of meringue soaked in ice cream give it that soft Pavlova taste and are layered with raspberry fruit filling.
In a saucepan, over medium heat, add the raspberries, sugar, lemon juice, and 1/4 cup of water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.
Make a cornstarch slurry by combining the remaining water with cornstarch. Add it to the raspberries. Continue to cook on medium heat until the filling comes to a boil and becomes thick and glossy. Remove and let cool for a while.
At this point, you can pass the mixture through a fine-mesh strainer to remove the seeds. Or leave it fruity and chunky, just as I have done here.
Remove the mixture and pour it into a large bowl or mason jar. Let it cool completely, or use as directed in your recipe.
Ice cream
In the bowl of a stand mixer, with the paddle attachment, whip the whipping cream until it forms almost stiff peaks.
Next, add the condensed milk and vanilla extract. Mix a minute more to combine. Add the meringues to the ice cream and blend well.
Assemble
Layer the base and raspberry filling- Pour 1/3 of the meringue mixture into the ice cream container. - Top that with 1/3 of the cooled raspberry filling. - Pour some more of the remaining meringue mixture. - Then, top with more raspberry filling until you have used up both mixtures.
Freeze for at least 4 hours or overnight.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you