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Raspberry ripple ice cream
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in refreshing raspberry ripple ice cream.
Ingredients:
  • 500ml Pure Cream
  • 300ml Whole Milk
  • 1 vanilla pod, split, seeds scraped
  • 5 egg yolks
  • 150g caster sugar
  • 300g fresh raspberries or frozen raspberries
  • 20.00 gm water
  • 40.00 gm caster sugar
Instructions:
  • For the raspberry ripple, gently cook raspberries, water, and sugar in a saucepan over low-medium heat until it simmers and forms a sauce. Keep stirring as raspberries break down. Lower the heat and simmer for 4-5 minutes. Remove from heat, strain the sauce through a sieve to remove seeds, pressing with a spoon. Transfer the smooth juice to a bowl and keep it aside.
  • In a separate saucepan, gently simmer the cream, milk, vanilla seeds, and pod over medium heat. Avoid boiling. Remove the vanilla pod, then set aside the pan.
  • In a large mixing bowl, whisk the egg yolks and sugar until they are pale and creamy. Gradually pour in the milk and cream mixture while whisking continuously until fully incorporated. Transfer the mixture back to a clean saucepan and cook over low heat, stirring with a wooden spoon for about 10 minutes until it thickens enough to coat the back of the spoon.
  • Strain the mixture into a large bowl through a fine sieve, cover with plastic wrap to prevent a skin from forming, and chill for an hour until cold. Transfer the chilled mixture into an ice cream machine and churn following the manufacturer's instructions until frozen.
  • Layer half of the ice cream and raspberry sauce in a plastic container. Repeat with remaining ice cream and raspberry, then swirl gently with a blunt knife. Cover and freeze for 4 hours until solid.
  • Allow the ice cream to sit at room temperature for 10 minutes before serving.

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