Raspberry Ripple Ice Cream
Servings:
4 - 6
Prep. Time:
20 minutes plus chilling and churning time
Cook Time:
-
Raspberry Ripple Ice Cream is a classic flavour, that is very easy to make. Follow this simple recipe to make delicious ice cream, which can be enjoyed in the summer and all year round.
Ingredients:
- 300g raspberries
- 150g caster sugar
- 1 tbsp. lemon juice
- 160ml full fat milk
- 300ml double cream
- 1 tsp. vanilla extract
Directions:
- In a saucepan, combine the raspberries, 50g caster sugar and 2 tbsp. water. Bring to the boil and simmer for a few minutes, until the fruit is soft. Pass through a sieve, discarding the pips.
- Pour the purée into a clean saucepan and simmer for about 10 minutes, to reduce down to a syrup. Stir in the lemon juice and cool, before chilling completely in the fridge.
- To make the ice cream, pour the milk and remaining caster sugar (approx. 100g) into a bowl and whisk, until the sugar has dissolved. Add in the cream and vanilla extract and stir until combined. Chill for an hour.
- Insert the ice cream paddle into the bowl of the Ice Cream & Gelato Professional.
- Whisk the chilled mixture, before pouring into the bowl of your ice cream maker and churn, for approximately an hour. Just before the ice cream is ready, add the raspberry puree, so that it creates a ripple effect.
- The ice cream is ready when it begins to thicken and freeze. To produce a firmer ice cream, freeze for several hours in an airtight container.
