Raspberry ripple ice cream


  • 3 tbsp water
  • 50g/2oz caster sugar
  • 500g/1lb 2oz fresh raspberries or blackcurrants, rinsed
  • 225g/½lb caster sugar
  • 10 large free-range egg yolks
  • 1 vanilla pod, split, seeds scraped out with a knife
  • 600ml/1 pint 1fl oz full-fat milk
  • + 1 more ingredients
    • 600ml/1 pint 1fl oz double cream

1. For the ice cream, pour the cream and milk into a large saucepan, whisk in the vanilla pod and seeds and bring to the boil. As soon as the mixture is boiling, remove the pan from the heat. Remove the vanilla pod (it can be rinsed, dried and re-used in another recipe). 2. Whisk together the eg...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network