So I do not have an ice cream maker and although a bit of work up front is required with this it is then placed in the freezer with two or three stirs and is truly delicious – always impressive as a dinner party dessert served with some homemade shortbread and some fresh raspberries.
The good thing about this is that the children can also get involved. If you want a shortcut then Tesco sell a raspberry coulis in a jar which can be used instead of the fresh raspberry juice but can be a little sweet. Still delicious and naughty though!
Homemade Raspberry Ripple Ice Cream
Ingredients:
- 250g raspberries
- another 250g raspberries to serve
- 225g caster sugar
- 2 large eggs and 4 egg yolks
- 600ml double cream
Directions:
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- Put the raspberries and 2 tbsp of sugar in a small pan. Cook on a medium heat until the sugar dissolves then simmer for 5 mins then sieve the sauce into a bowl and throw the contents of the sieve away.
- Now put the double cream in a large bowl and whip till thick and set aside.
- Put the eggs, egg yolks and sugar in a bowl and whisk to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Continue to whisk over the simmering water for about 5 minutes until thick and pale. Remove from heat and continue to beat until cool.
- When cool fold in the whipped cream until just combined. Pour the mix into a shallow container or dish that can be frozen. Swirl in the raspberry mixture (don’t mix it in – just swirl) then freeze for at least 6 hours. It is better if you stir it at 2 then 4 hours.
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Tagged: Cream, Raspberries, Recipe, Vegetarian
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