How to Prepare Raspberry Ripple Ice cream
The raspberry ripple ice cream is just great for summer. It’s simply delicious
vanilla pod can be rinsed, dried and re-used. Don’t throw away
Ingredients for making Raspberry Ripple Ice cream
600ml double cream
600ml full-fat milk
1 vanilla pod, split
10 large free-range egg yolks
225g caster sugar
500g fresh raspberries, rinsed
50g caster sugar
3 teaspoon water
Pour cream and milk into a large saucepan.
Whisk in the vanilla pod and seeds and bring to the boil about 2 minutes
Remove pan from the heat. Remove the vanilla pod.
Whisk together egg yolks and caster sugar until creamy.
Pour over the hot milk and cream mixture then whisk constantly until the mixture is smooth.
Heat mixture over a low heat for 15-20 minutes, stirring continuously, until the mixture is thick.
Remove pan from the heat and pour custard into a bowl.
Cover the surface with cling film then set aside to cool for 30 minutes
Pour raspberries , sugar and water into a large pan and bring the mixture to the boil for 8-10minutes until fruit has broken into pieces.
Press fruit to squeeze out juice then strain fruit mixture through a sieve into a clean pan.
Return the strained fruit juice to the heat and bring it to a simmer until the mixture resembles a thick syrup. Set aside and allow it to cool
Pour the cooled custard into an ice-cream machine and churn according to the manufacturer’s instructions until thick and smooth.
Spoon a third of the ice cream mixture into a lidde freezable container. Spoon over half of the cooled ripple sauce.Repeat the process. until the container has three layers of ice cream
Marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze until solid.
Remove the raspberry ripple ice cream from the freezer and leave to stand for 10 minutes before serving.