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Plum and raspberry ripple ice-cream
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Prep Time:
370 minutes
370 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
385 minutes
385 minutes
Elevate store-bought ice cream with a burst of fresh fruit flavor to impress without the effort.
Ingredients:
- 1 large ripe plum, stoned, coarsely chopped
- 40.00 gm caster sugar
- 120g raspberries
- 1L vanilla ice-cream
Instructions:
- Combine the plum and sugar in a small saucepan over medium-low heat. Cook and stir for 10 minutes until the plum turns pulpy. Introduce the raspberries and continue cooking and stirring for 2 minutes until the raspberries collapse and the mixture thickens. Strain the mixture through a fine sieve, pressing with a spoon to extract all the pulp. Let it cool completely before using.
- Allow the ice cream to sit at room temperature for 10 minutes to soften. Gently mix in the plum mixture. Transfer the mixture to a metal container and freeze for at least 6 hours until firm.
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