Raspberry ripple ice cream

Name: Raspberry ripple ice cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Global
Ingredients: 250 grams raspberry, plus extra to serve, if you like; 225 grams caster sugar; 2 larges eggs, plus 4 egg yolks; 600 milliliters double cream; 1 serving sliced mango, sprinkles, or cones, to serve

If you want to add more gluten free recipes to your recipe box, Raspberry ripple ice cream might be a recipe you should try. This recipe serves 12. This dessert has 273 calories, 3g of protein, and 20g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Summer. This recipe from BBC Good Food requires raspberry, caster sugar, eggs, and double cream. From preparation to the plate, this recipe takes about 30 minutes. If you like this recipe, take a look at these similar recipes: Raspberry ripple ice cream, Raspberry Ripple & White Chocolate Ice Cream (no churn), and Clotted cream & raspberry ripple Arctic roll.

Instructions

Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.

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Raspberries

Seeds

Sugar

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Sieve

Bowl

Frying Pan

Place the eggs, egg yolks and remaining sugar in a bowl.

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Egg Yolk

Sugar

Egg

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Bowl

Whisk with an electric whisk to combine, then place over a pan of gently simmering water make sure the bowl isnt actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale.

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Water

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Whisk

Bowl

Frying Pan

Remove from heat and continue beating until cool.

In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined.

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Cream

Egg

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Whisk

Bowl

Pour the mix into a shallow container or dish that can be frozen.

Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs.

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Raspberries

Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

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Raspberries

Sprinkles

Mango

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Bowl

Equipment

Ingredients

Servings:

250grams

raspberry, plus extra to serve, if you like 225grams

caster sugar 2larges

eggs, plus 4 egg yolks 600milliliters

double cream 1serving

sliced mango, sprinkles, or cones, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.