Recipes & Tips



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.

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