Raspberry ripple ice cream
- Preparation and cooking time
- Plus freezing
- More effort
- Serves 12
- 250g raspberry , plus extra to serve, if you like
- 225g caster sugar
- 2 large eggs , plus 4 egg yolks
- 600ml double cream
- sliced mango , sprinkles, or cones, to serve
- STEP 1
Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
- STEP 2
Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
- STEP 3
In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
- STEP 4
Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.