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Raspberry rose ripple ice cream


Makes: about 18 scoops
timePrep time: 40 mins
timeTotal time:
Raspberry rose ripple ice cream
Recipe photograph by Stuart West

Raspberry rose ripple ice cream

You don’t need an ice cream machine to make deliciously smooth ice cream...

Makes: about 18 scoops
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
248Kcal
Fat
21gr
Saturates
12gr
Carbs
13gr
Sugars
13gr
Fibre
0gr
Protein
2gr
Salt
0.1gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1 x 600ml pot double cream
  • 500ml whole milk
  • 1 vanilla pod, split, or 2 tsp vanilla bean paste
  • 200g caster sugar
  • 6 large egg yolks
Raspberry rose ripple
  • 150g raspberries
  • 75g caster sugar
  • ½ tbsp lemon juice
  • few drops of rose water (optional)

Step by step

Get ahead
Make up to the end of step 3 the day before and chill overnight. The ice cream keeps for up to three months.
  1. For the raspberry rose ripple, put the raspberries, caster sugar and lemon juice in a pan and simmer until jammy, about 10 minutes. Add a few drops of rose water, to taste (optional); cool, cover and chill. Sieve if you prefer it seedless. 
  2. Put the double cream and milk in a saucepan. Scrape out the vanilla seeds and put them and the pod (or paste, if using) into the pan. Bring to a simmer. Once it just starts to steam and the seeds come to the surface, remove from the heat; transfer to a heatproof jug.
  3. Put the sugar, egg yolks and a pinch of salt into a heatproof bowl, and whisk until smooth. Gradually pour the infused cream mixture over the egg yolks, whisking continually. (Don’t pour the whole lot in at once or the yolks will curdle.) Strain into a clean, heavy-based pan (removing the vanilla pod).
  4. Cook over a medium-low heat, stirring with a wooden spoon, for 10-15 minutes, until the mixture is as thick as double cream. Go slowly; if the temperature is too high, the eggs will scramble. When you remove the spoon, it should stay coated in the cream mixture for a few seconds. Strain into a heatproof bowl; leave to cool completely. Cover and chill until cold.
  5. Pour the mix into a wide-based container, such as Tupperware or a metal tray, cover with a lid or clingfilm and freeze for 4-6 hours. The wider the container, the quicker it will freeze. Stir with a fork every 30 minutes to break up any large frozen bits, scraping down the sides. If you have an ice cream maker, feel free to use it instead of churning by hand.
  6. When it is thick enough to look like soft ice cream, you can transfer it to a deeper, more compact container that will take up less freezer space, before flavouring.
  7. Swirl in spoons of the raspberry rose ripple and use a skewer to make finer ripples before freezing. Freeze for another 4 hours until firm. Take out of the fridge 15 minutes before serving.
    Tip
    For caramel pecan ice cream
    Heat 100g unsalted butter, 200g double cream, 100g golden syrup, 50g light brown sugar and ½ tsp salt in a pan on a medium heat. Simmer until thickened. Leave to cool to room temperature, then fold in 40g toasted, chopped pecans. Marble through the plain vanilla ice cream and scatter more pecans over the top, then freeze.

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