Raspberry Ripple Ice Cream
(makes approx. 1 litre)
Ingredients:
- 250 g raspberries
- 130 g caster sugar
- 3 egg yolks
- 250 ml milk
- 250 ml double cream
1) Place the raspberries in a small saucepan with 30 g of the sugar. Cook on medium heat, stirring from time to time and squashing the raspberries with a wooden spoon. Simmer for about 5 mins without the lid on. Push through a sieve with your wooden spoon. Discard the seeds and the last bit of pulp left in the sieve. Leave to cool.
2) Whisk the egg yolks and the remaining sugar together. Pour the milk in a pan and bring to boiling point. Pour the hot milk on the egg-and-sugar mixture, whisking all the time. Return the eggy milk to the pan and heat slowly, stirring until it has thickened slightly (make sure it doesn’t boil!). Leave this to cool as well.
3) When the raspberry sauce and the custard have cooled completely, whip the double cream until it forms soft peaks. Gently fold the cream into the custard. Pour the creamy custard into a container (holding at least 1 litre).
4) Pour in the raspberry sauce and make swirls and ripples using the handle of a wooden spoon. Cover, place in the freezer, and freeze overnight.
Enjoy!
Both the shawl and the dessert look delicious!
And they were delicious to make, too.
Gorgeous shawl! And thank you the recipe!
By the way, I love your photography.
Cheers!
I never used to be much of a photographer. Taking photographs was more something I did because I needed pictures, but I’m enjoying it more and more.
They both look and sound wonderful.
Thank you
And thank YOU for your visit.