I was more than a liiiiiittle obsessed with the raspberry ripple goat's milk fior di latte I made after my farmers market run with @SohlaE a few weeks back, but the nature of the video meant I didn't have a chance to dig into the technique itself. seriouseats.com/2018/08/how-to… 
So this is a little follow-up, because you can ripple just about any high moisture fruit, especially tender berries & stone fruits; if using something fibrous like pineapple, or with a relatively thick skin like cherries, blitz first to make a puree. seriouseats.com/2018/08/how-to…
A fruit ripple is essentially a candy sauce, cooked to somewhere between 220-225F to give it a thick & gooey consistency when frozen. When working with small amounts of fruit, this can be hard to gauge on a thermometer, so I track the reduction on a scale. seriouseats.com/2018/08/how-to…
Using toasted sugar, a hearty splash of lemon juice (or other acid) & a generous pinch of salt will keep the sweetness in check. Using less sugar will NOT MAKE THE SYRUP LESS SWEET. Using less sugar will only mean you overcook the fruit trying to hit 220. seriouseats.com/2018/08/how-to…
Sugar is here for a reason, & you can't hoodwink science. All syrups boiled to 220 will have the same concentration of sugar; using less sugar just means there will be less syrup. ANYHOW....track the reduction on a scale, then strain out the seeds/pulp. seriouseats.com/2018/08/how-to…
After straining, I like to stir in some aromatic, like orange blossom water, vanilla extract, elderflower cordial, rose water, bitter almond oil, etc. Freezing temperatures mute our sense of taste, which can make the fruit flavor dull. Aromatics fight that seriouseats.com/2018/08/how-to…
I've written up some of my favorite aromatic pairings in the article, like pineapple + vanilla; strawberry + rose. The aromatic should be seamless; it's not a blueberry-orange blossom ripple. It's a blueberry ripple. The aromatic is just a signal boost. seriouseats.com/2018/08/how-to…
Layer the fruit syrup with freshly churned ice cream in a chilled pan to give yourself more surface area to cover. Rippling in narrow containers can be tricky. Drizzle it in with a spoon, or use a pastry bag for more control. seriouseats.com/2018/08/how-to…
Of course jams & jellies are a perfectly legit option too (most cook to a similar degree, and thus freeze equally well), but it's nice to know how to roll with fresh fruit so you can take advantage of summer's bounty when making your next pint .seriouseats.com/2018/08/how-to…
