Raspberry Ripple Ice Cream

madnad

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

Recipe: Custard Base

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

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