Raspberry Ripple Ice Cream
Indulge in the delightful blend of sweet raspberries and creamy goodness with this easy-to-make recipe. A luscious homemade treat that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 250g raspberries , plus extra to serve, if you like
- 225g caster sugar
- 2 large eggs , plus 4 egg yolks
- 600ml double cream
- sliced mango , sprinkles, or cones, to serve
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 12
Nutrition
- Calories: 1193 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.5 milligram of sodium
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