Draft This one is still a draft — the quantities may still move.
Raspberry Italian Ice
Sharp, icy and electric pink. Summer in a pint.
Run this program
ITALIAN ICE
then RE-SPIN if the first pass is crumbly
🧾 Ingredients
Pint size
The Creami takes two pint sizes. Switch and every quantity rescales.
Base
- 400 g raspberries frozen is fine, thaw them first
- 190 ml water
- 65 g maple syrup
- 45 g glucose syrup
- 10 ml lemon juice
- 1 g guar gum
Scaled down from the 710 ml batch, so round awkward numbers however you like.
👩🍳 Process
- Warm the water with the glucose until clear, then cool.
- Blend the raspberries with maple, lemon and the glucose water.
- Pass it through a sieve. Raspberry seeds are the one case where straining is worth it.
- Blend the guar gum in for 20 seconds at the end.
- Fill to the line, freeze 24 h, ITALIAN ICE program, re-spin as needed.
📝 Notes
- Deliberately icier than the sorbet. That is the point of the programme.
- Half raspberry and half redcurrant is even sharper, if you like that.
- Serve it in a chilled glass, because it melts fast.
Machine:
Fill the pint to the MAX line, freeze flat for 24 h, run ITALIAN ICE, then RE-SPIN with a splash of milk if the first pass comes out crumbly.