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Raspberry ripple ice cream

Raspberry ripple ice cream

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A star rating of 4.8 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus freezing
  • More effort
  • Serves 12

This summer recipe doesn’t need an ice cream machine - pop it in the freezer, then enjoy in the sunshine

Nutrition: per serving
HighlightNutrientUnit
kcal1193
fat22g
saturates13g
carbs18g
sugars18g
fibre1g
protein4g
low insalt0.5g
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Ingredients

  • 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

Method

  • 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.

Recipe from Good Food magazine, August 2011

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Overall rating

A star rating of 4.8 out of 5.23 ratings
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