How to Make Raspberry Ripple Ice Cream

How to Make Raspberry Ripple Ice Cream

Serves: 6

Preparation time: over 2 hours

Cooking time: 20 mins

Ingredients needed to make Raspberry Ripple Ice Cream:

For the ice cream:

  • 10 large egg yolks
  • 1 pint full fat milk
  • 1 pint double cream
  • ½ lb caster sugar
  • 1 vanilla pod, seeds scraped out

For the ripple sauce:

  • 3 tbsp water
  • 2 oz caster sugar
  • 1 lb 2 oz raspberries, rinsed

Cooking instructions for Raspberry Ripple Ice Cream:

  • To make the ice cream, pour the milk and cream into a large pan and stir in the vanilla seeds as well as its pod.
  • Bring the mixture to a boil and turn off the heat immediately; discard the vanilla pod.
  • Place the egg yolks in a separate bowl and whisk them along with caster sugar using an electric mixer, until they blend to form a creamy, pale yellowish mixture.
  • Pour the milk-cream mixture into the whisked egg, in a steady stream while beating them into the mixture until all of it is used up to form a smooth, uniform blend.
  • Transfer the mixture back to a clean pan and cook it over slow flame for about 20 minutes, while stirring relentlessly, until it thickens into a custard-like consistency and coats the back of a spoon.
  • Turn off the heat and pour the custard into a bowl.
  • Put a lid on and keep it aside for half an hour to cool.
  •  To make the ripple sauce, dump the berries, sugar and water into a large saucepan and heat the mixture until it starts boiling, while stirring frequently.
  • Lower the heat and simmer it for about 10 minutes or until the berries softens and break down.
  • Pass it through a sieve to strain, into another bowl and press the residue in the sieve with a spatula to squeeze out any juices still trapped inside the berries.
  • Transfer the strained juice back to the pan and simmer until it thickens into a syrup.
  • Remove from heat and set aside to cool it down to room temperature.
  • Transfer the custard into an ice cream maker and process it according to the manufacturer’s instructions, until it becomes smooth and gooey.
  • Spoon 1/3 of it into a lidded freeze-safe container and top it up with half of the ripple sauce.
  • Repeat the layers until you end up with 3 layers of ice cream and a couple of layers of sauce.
  • Spread the ripple sauce lightly across the ice cream to give it a marbled appearance and fasten the lid.
  • Let it set in the freezer for about 4-5 hours or until it freezes.
  • Before serving, let it rest at room temperature for about 5 minutes.
  • Scoop it into serving cups and serve chilled.

Image credit: Wikimedia Commons

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