A real family favourite, this delicious raspberry ripple ice cream can be made all year round with fresh or frozen raspberries. For the best flavour use organic milk and free range eggs.
350ml whole milk
250ml double cream
1 vanilla pod
6 egg yolks
100g caster sugar
350g Raspberries (fresh or frozen)
80g caster sugar
Place the cream and milk in a heavy based saucepan. Cut the vanilla pod in half lengthways and scrape out the seeds, add these and the pod to the pan.
Slowly heat until scorching point is reached (where the mixture is just about to boil). Remove from the heat and allow to infuse for 5-10 minutes.
Meanwhile add the raspberries (if using frozen, no need to defrost) to a pan and simmer until soft, then stir in the sugar until dissolved.
Then push the mixture through a sieve and leave to cool.
In another bowl whisk the egg yolks with the 100g of caster sugar, just to combine, then pour over the hot milk mixture, whisking as you go.
Return the mixture to the pan and over a low-medium heat stir constantly until the custard thickens just enough to coat the back of a wooden spoon.
This will take about 5 minutes or so. Be careful not to over cook the custard.
Immediately remove from the heat, pass through a sieve into a clean bowl and leave to cool.
Churn the ice cream in an ice cream machine, transfer to a container and then swirl the raspberry puree in and freeze again .