Easy Raspberry Ripple Ice Cream Recipe
A delicious cooling dessert, this is Mary Berry inspired classic raspberry ripple no-churn ice cream recipe made the traditional way, so no machine is needed! It’s very rare you actually see this in the shops nowadays. Picking raspberries from the fruit farm gave me this recipe idea, apart from making Raspberry jam.
This is a lovely creamy ice cream with a raspberry ripple of tartness through it.
FRESH OR FROZEN RASPBERRIES FOR ICE CREAM?
If raspberries are in season, go and pick them and make this ice cream otherwise, frozen raspberries work just as well just defrost and whiz up in your mini-chopper.
WHAT EQUIPMENT DO I NEED?
You will need a:
- Stainless Steel Saucepan with lid. We use these saucepans that have lastest us for years.
- Hand Metal Whisk.
- Freezer-safe container. I use a stainless steel box; you can use these little tubs for individual servings.
- Ice cream scoop with a trigger or one without.
- Lovely serving bowls or ice cream cones.
RASPBERRY RIPPLE WITH ICE CREAM MAKER
If you do want to buy yourself an ice cream maker, get the Cuisinart Ice Cream Deluxe. It works great for ice cream, frozen yoghurt, and sorbets and makes all of them in about 20 minutes.
NO CHURN RASPBERRY RIPPLE ICE CREAM
You will need:
- 60 g Flour
- 4Â Egg Yolks
- 85 g Caster Sugar
- 2 tsp Vanilla Extract
- 1 pint Full Fat Milk
- ½ pint Whipping Cream
- 230 g Fresh Raspberries
- 2 tbsp Icing Sugar
HOW TO MAKE RASPBERRY RIPPLE ICE CREAM
Retro Raspberry Ripple Ice Cream
Equipment
Ingredients Â
- 60 g Flour
- 4 Egg Yolks
- 85 g Caster Sugar
- 2 tsp Vanilla Extract
- 1 pint Full Fat Milk
- ½ pint Whipping Cream
- 230 g Fresh Raspberries
- 2 tbsp Icing Sugar
InstructionsÂ
- Combine the flour, egg yolks, sugar and vanilla and stir enough milk to give a thin paste.
- Heat the remaining milk and gradually stir in the paste, making sure there are no lumps. Pour into a saucepan and slowly bring to the boil, stirring all the time.. Reduce the heat and simmer gently for 3 minutes. Remove from heat and cover with lid to prevent a skin from forming and leave to cool
- Whisk the cream until think but not stiff and fold into the cold custard.
- Transfer to a freezerproof container and freeze for 3-4 hours until partly frozen.
- Sieve the raspberries and stir in the icing sugar.
- Remove the ice cream from the freezer, beat it well and slightly swirl the raspberry mixture to give the rippled effect.
- Return to the freezer until solid.
- Leave out for 5 minutes before serving.
