We offer a range of baking and cooking classes, whether you are a novice or a seasoned cook we have something to inspire you. Check out our range of classes, search by type or calendar view.

Cakes and Desserts
Cakes and Desserts Info


Raspberry Ripple Ice Cream

Servings: Serves 6


  • 350ml whole milk
  • 250ml double cream
  • 1 vanilla pod
  • 6 egg yolks
  • 100g caster sugar

Raspberry puree

  • 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 .


  1. 350ml whole milk


For the best flavour use organic milk and free range eggs.



Cakes safely in the oven, we took a little break over a cuppa to sample some of Mary Ann’s freshly baked scones and homemade damson jam, I genuinely don’t think I’ve ever tasted scones like it in my life, they literally melted in your mouth. So good in fact many of my fellow class attendees asked for her recipe which she was happy to share.

Sheena, Belfast Live

Subscribe to our newsletter to get special offers, class updates, recipes and more.