Raspberry with Toasted Cardamom Almonds

A dense, ultra-creamy scoop-shop-style raspberry ice cream with surprisingly bold berry flavor; bright, tart, and unmistakably summer, with a balanced sugar blend that keeps the texture soft and scoopable in a home freezer. Toasted cardamom almonds add warmth and just enough crunch to keep each bite interesting.

Note: This is a cold-start recipe that doesn’t require heating

1. In a medium bowl, whisk together all dry ingredients: skim milk powder, sugar, dextrose, allulose, salt, soy lecithin, tapioca starch, and xanthan gum until completely uniform.
2. Pour the whole milk into a blender.
3. With the blender running on low speed, slowly add the dry mixture to prevent clumping.
4. Blend on low for 2–3 minutes, until completely smooth and the stabilizers are fully hydrated.
5. Add the raspberries and blend for about 1 minute, until evenly incorporated.
6. Add the heavy cream and blend just until combined.
7. Transfer the base to the refrigerator and chill for at least 4 hours, preferably overnight.
8. Before churning, give the chilled base a few quick pulses in the blender, then churn immediately in a fully pre-chilled ice cream machine.
9. During the last 30–60 seconds of churning, add the toasted cardamom almonds and churn just until evenly distributed.

Recommended For Stronger Raspberry Flavor:

• Combine the raspberries with:

  • 15–20 g sugar
  • a small pinch of salt
  • 5 g (about 1 tsp) lemon juice

• Let the mixture macerate for 20–30 minutes, stirring once or twice as the berries release their juices.

• Transfer to a small saucepan and cook over medium heat until bubbling.

• Simmer gently until reduced by about half and noticeably thickened, about 8–12 minutes.

• Chill completely before adding in Step 5.

Mixin: Toasted Cardamom Almonds

1. Melt butter in a skillet over medium-low heat.

2. Add 70 g sliced almonds and sprinkle with:

   • a small pinch of fine salt
   • ¼ tsp ground cardamom

3. Toast, stirring frequently, for 5–8 minutes until golden and fragrant.

4. Transfer immediately to a plate and cool completely before folding into the ice cream during the final minute of churning.