Raspberry ripple ice cream
- Good Food team
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Serves 12
More effort
Prep: 20 mins
Cook: 10 mins
Plus freezing
A star rating of 4.8 out of 5.36 ratingsRate
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This summer recipe doesn’t need an ice cream machine - pop it in the freezer, then enjoy in the sunshine
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Ingredients
Nutrition
Units:
MetricUS
-
250g raspberry
plus extra to serve, if you like
-
225g caster sugar
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2 large eggs
plus 4 egg yolks
-
600ml double cream
-
sliced mango
sprinkles, or cones, to serve
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Nutrition: per serving
-
kcal1193
-
fat22g
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saturates13g
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carbs18g
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sugars18g
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fibre1g
-
protein4g
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salt0.5g
low
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Method
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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.
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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.
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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.
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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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A star rating of 4.8 out of 5.36 ratings
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