Fresh Raspberry Ripple

Fresh Raspberry Ripple

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • makes 1 liter icecream

This is a very easy recipe – no need to make custard, just 4 ingredients whipped together before you add the flavouring. An ice cream machine makes the best textured ice cream buts its perfectly possible without if you are prepared to stir the mixture intermittently  during the freezing process, to break up the ice crystals. This recipe comes from the Ben and Jerry’s icecream book.

If using a machine make sure it is up an running and ready to use.

Ingredients

  • 2 large eggs
  • 500ml double or whipping cream
  • 250ml milk
  • 200g sugar
  • 1 tsp vanilla extract
  • raspberry ripple:
  • 250g fresh or frozen raspberrys (defrosted)
  • 100g castor sugar

Instructions

  1. Begin by making the raspberry ripple: cover the raspberrys with the sugar and leave to macerate at least one hour. Whizz with a stick blender and sieve.
  2. Whisk the eggs until light and fluffy. Add the sugar a little at the time until completely blended
  3. Pour in cream, milk and vanilla essence and whisk to blend
  4. Pour into icecream machine and churn.
  5. If not using an icecream machine pour into a litre container and place in freezer. Every 30 minutes remove from freezer and give a good stir to break up the forming ice crystals. Repeat 2 or 3 times until icecream is nearly set.
  6. When ice cream is nearly set, fold the raspberry puree deep into the icecream, but ensuring you maintain a ripple effect. Place in freezer for at least an hour before serving. Will keep for a month.
  7. Serve with fresh raspberrys and drizzle with extra raspberry puree.
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