Raspberry ripple ice cream
(from Elyce123’s recipe box)
Source: delicious. August 2005
Prep time: 20 minutes
Serves 6 people
Ingredients
- 568ml single cream
- 6 egg yolks
- 200g caster sugar
- 1 tsp vanilla extract
- 125g fresh raspberries
- 1.5 tsp balsamic vinegar
Directions
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Heat the cream in a pan until nearly boiling. In a bowl, whisk the yolks and 150g caster sugar and, still whisking, pour the hot cream over. Transfer to a clean saucepan and cook until a velvety custard, stirring constantly. Take off the heat, add the vanilla. Cool, then chill and freeze. If freezing in the freezer, whisk briefly during freezing to remove ice crystals.
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Meanwhile, put the berries, remaining sugar and vinegar in a processor and purée, then push through a nylon sieve to remove the pips. Then pour into a small, airtight container and stick it into a freezer to thicken but not set hard.
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When the ice cream is frozen, but not solid, put a third of it into a container, then dribble over a third of the raspberry syrup, and repeat with another two layers of each. Take a skewer and squiggle through so that the syrup ripples through the ice cream. Cover and freeze until stirring.