Creamy and rippled with raspberry sauce, this raspberry ripple ice cream is the perfect dessert for summer or any time. For a delicious, cooling dessert, keep this in the freezer at all times.
For best results, always weigh ingredients where a weight is provided
Instructions
Place the bowl for your ice cream maker in the freezer at least 24 hours before (if necessary)
Set aside 2 tablespoons of the sugar for the raspberry sauce.
In a large saucepan over low-medium heat, heat the milk, cream and roughly half of the remaining sugar. Stir until the sugar dissolves and the mixture is steaming. Turn the heat off.
In a separate bowl, whisk together the yolks and the last of the sugar, until pale and creamy.
Very slowly drizzle the hot milk mixture into the yolks while stirring or whisking continuously then transfer the mixture back to the saucepan.
Heat over low heat, stirring constantly until it the 'custard' thickens. This will take around 10-15 minutes. You know it’s ready when you can draw a horizontal line with your finger through the film on the back of the spoon and the line holds for a few seconds without breaking or drips.
Strain the mixture into a clean bowl, then add the vanilla and stir well. Cover with plastic wrap pressed to the surface so it doesn't form a skin.
Allow to cool at room temperature for 30 minutes before transferring to the fridge to cool for at least 4 hours (overnight is even better).
Add the raspberries to a small saucepan with the 2 tablespoons of set aside sugar and the water. Heat over low heat until mushy, then bring to a simmer for 1 minute to thicken slightly.
Press the raspberries through a fine mesh strainer into a clean bowl to remove the seeds. Cover and chill until required. Discard the seeds.
Transfer the cooled ice cream custard to your ice cream maker and churn as per the machines instructions (see notes to churn by hand)
Add ½ of the ice cream into your container, drizzle over ½ of the raspberry sauce and run a knife through a couple of times to swirl it.
Repeat with the remaining ice cream and raspberry sauce.
Cover and freeze for at least 8 hours (overnight is best).
Notes
To churn without a machine, give the ice cream a really good mix every 1/2 an hour after placing it in the freezer. You will need to give it a good mix, making sure to get all the frozen edges, at least 4 times over 2 hours. Add the raspberry swirl on the last mixing.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.