Retro Raspberry Ripple Ice Cream
A delicious cooling dessert, this is a classic raspberry ripple ice cream recipe that is made the traditional way so no machine is needed!
Equipment
See above recipe card for equipment.
Ingredients
- 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
Instructions
- 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.
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Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!Nutrition
Calories: 518kcalCarbohydrates: 52gProtein: 11gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 275mgSodium: 71mgPotassium: 360mgFiber: 4gSugar: 35gVitamin A: 1340IUVitamin C: 15mgCalcium: 225mgIron: 2mg
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