Raspberry Ripple Ice Cream

10.2.13



Umm - yumm - raspberries and creamy raspberry ice-cream, 'nuff said. 


500g frozen raspberries
2 tbsp sugar
1 tbsp Framboise

800ml cream (or 600ml cream & 200 ml milk)
6 egg yolks
250g caster sugar

Put raspberries and sugar in a sauce pan and cook over medium heat until raspberries are just turning mushy. Remove from the heat, add the Framboise and put in the fridge to chill. 

In a big bowl beat egg yolks and caster sugar until pale and frothy. In the meantime heat the cream in a large saucepan over a medium heat until just simmering. When the cream is just looking like it might boil soon, take it off the heat and add it gradually, while whisking, to the sugar and egg yolk mixture. Add the combined mix back into the saucepan and continue to cook over a gentle heat until it forms a custard which is thick enough that when you dip a tablespoon in, you can run your finger down the back of the spoon, and it will leave a clear line. Cool this mixture in the fridge. (If you taste the custard at this point you will think it is revoltingly sweet - and it is - until it is mixed with the tart raspberries which results in a perfect sweet/tart combination.) 

If you have an ice-cream maker, add the chilled custard and half of the raspberry mush and churn until the mixture is thick and almost frozen. Pour out of the ice cream bowl into a serving bowl or container, and put big tablespoons of the remaining raspberry mush on top, then partly swirl through with the point of a knife or skewer. Chill for 6 hours or overnight. If you don't have an ice cream machine, just pour the custard and half of the raspberry mix into a container and freeze it until thick and almost frozen. Mix it up a bit before adding the rest of the raspberry mush and continuing as above. Makes 1.5 litres.








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