A simple recipe for a the classic Raspberry Ripple, which can be enjoyed all year round.
Ingredients (serves 4-6):
- 300g raspberries
- 150g caster sugar
- 1tbsp lemon juice
- 160ml full-fat milk
- 300ml double cream
- 1tsp vanilla extract
Prep time: 20 minutes + chilling and churning
Method
STEP1: In a saucepan, combine the raspberries, 50g caster sugar, and 2 tbsp water. Bring to the boil and simmer for a few minutes, until the fruit is soft. Pass through a sieve, discarding the pips.
STEP2: Pour the purée into a clean saucepan and simmer for about 10 minutes, to reduce down to a syrup. Stir in the lemon juice and cool, before chilling completely in the fridge.
STEP 3: To make the ice cream, pour the milk and remaining caster sugar (approx. 100g) into a bowl and whisk, until the sugar has dissolved. Add in the cream and vanilla extract and stir until combined. Chill for an hour.
STEP 4: Insert the paddle into the bowl of the ice cream maker. Whisk the chilled mixture, before pouring it into the bowl of your ice cream maker and churn, for approximately an hour. Just before the ice cream is ready, add the raspberry puree, so that it creates a ripple effect.
STEP 5: The ice cream is ready when it begins to thicken and freeze. To produce a firmer ice cream, freeze for several hours in an airtight container.
Why not try?
Ice cream squashed between two homemade cookies for the ultimate ice-cream sandwich.
Cuisinart Ice Cream Makers start at £100 for the simple Ice Cream Maker up to £300 for the Ice Cream & Gelato Professional.
www.cuisinart.co.uk
