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30
December
Raspberry Ripple Ice Cream
Raspberry Ripple Ice Cream
Ingredients
- 1 Recipe Custard Base for Ice Cream
- 250g Raspberries
- 225g Caster Sugar
Directions
1. | Prepare the custard base as per instructions |
2. | Place the custard base in the freezer for 30 minutes |
3. | Meanwhile, place the raspberries and sugar in a sauce pan with a couple of tablespoons of water. Heat gently until the sugar melts and the fruit breaks down |
4. | Pass the mixture through a sieve into a clean pan, and heat gently until it thickens slightly. Put the mixture aside to cool |
5. | When the 30 minutes are up, beat the ice cream base with a spoon or hand mixer. Repeat this every 30 minutes another 5 or 6 times, until the mixture is thick and difficult to stir |
6. | After the final beating, spoon the mixture into a lidded container and drizzle a little of the coulis between each spoonful. Using a knife, swirl the coulis through the ice cream, then put on the lid and freeze until you are ready to serve |
Note
Homemade ice cream is best eaten fresh, but if you must store it (in the freezer), try to use within 1 month. You can keep it for up to 2 months, but the quality will deteriorate after 1 month