Berry Cheesecake Ice Cream Pavlova Jars Recipe :-Don’t buy ice cream anymore. This raspberry Pavlova ice cream is so easy to make that you’ll never want any other kind again. Big pieces of meringue soaked in ice cream give it the soft taste of a pavlova, and raspberry fruit filling is spread out on top.
Berry Cheesecake Ice Cream Pavlova Jars Recipe
Ingredients :
Raspberry filling
- 7 oz (200 g) Raspberries
- ¼ cup (60 ml) White sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- ½ cup Water
- ½ tsp Salt
Ice creamÂ
- 1 cup (250 ml) Whipping cream
- ½ cup (120 ml) Condensed milk
- 7 oz (200 g) Meringues
Instructions :
Prepare raspberry filling
Take a pot and place it over medium-low heat. Add the raspberries, sugar, lemon juice, and 1/4 cup of water. Low to medium heat should be used until all the sugar is gone. Mash some of the fruit with a veggie masher.
The topping will be nice and thicker if you mash some of the raspberries, but make sure to leave some whole.
Mix the rest of the water with the cornstarch to make a mix. Put it on top of the raspberries. Keep cooking over medium-low heat until the filling boils and gets thick and shiny. Take it out and let it cool down for a while.
As a tip, cornstarch can sink to the bottom of the water. That’s why you need to stir it right before you put it in the pot.
You can now use a fine-mesh screen to get rid of the seeds. You could also leave it chunky and fruity like I did.
Take it out and pour it into a big bowl or Mason jar. Let it cool all the way down, or follow the directions on your recipe.
Tip: When you take it off the heat, remember that the filling will get thicker as it cools.
Ice cream
When you use the paddle tool on a stand mixer, put the cream in the bowl and whip it until it forms almost stiff peaks.
Tip: Whip the cream more to make the ice cream fluffier. But don’t whip it too much, or the cream will turn into butter.
After that, add the vanilla extract and sweetened condensed milk. Stir for one more minute to mix. Mix the meringues into the ice cream well after adding them.
Helpful hint: The meringue will soak up some of the ice cream mix.
Put the raspberry filling on top of the base.
– Put one-third of the meringue mix into the ice cream container.
•Add a third of the cold raspberry filling on top of that.
– Pour some more of the meringue mixture that you still have.
After that, put more raspberry sauce on top until you’ve used up both of them.
Put it in the freezer for at least four hours or overnight.
Tip: Let the jar of ice cream thaw for at least 10 minutes before you try to scoop it. This will make the ice cream creamier. This will make any ice crystals less hard.
 Recipe Notes & Tips :
Beat the cream on its own, and then add the rest of the ingredients and fold them into the whipped cream. This makes the texture of the end product softer and creamier.
It’s more likely that ice crystals will form if you use less fat. To cut down on that, just stir the ice cream once or twice in between.
A metal cake pan wrapped in aluminum foil can be used to store ice cream. The paper helps keep ice crystals from forming.
These silicone ice cream tubs with tight lids are what I like to use.
Take a few minutes to let the ice cream thaw before you try to scoop it. This will let the ice crystals melt for a little while.
I like putting water on my ice cream scoop. This makes it easier to scoop the ice cream.
