Raspberry Ripple Ice Cream

It's mid-summer here in Australia and that can only mean one thing. Ice cream and lots of it. It is about the only thing that keeps me going when the temperature hits 35C for about the fifth day in a row. Even the local swimming pool is like a bath at the moment.

This is a lovely ice cream. Intensely creamy with a welcome tart twang of raspberry. What could be better. The creaminess actually surprised me. The ice cream recipe I usually use is made with 100% cream. I always thought that using milk would make the ice cream too watery. I was wrong.


All in all, it's a pretty standard ice cream recipe, but the result looks spectacular.

If you do not like particularly sweet things, this recipe would be perfect for you. For myself, I will add a touch more sugar next time.

Raspberry Ripple Ice Cream
(by Tessa Kiros from Apples for Jam)

Heat 250ml of milk gently, to just before boiling point. Whisk three eggs with 120gm of caster sugar and 1 tspn of vanilla extract until they are smooth and creamy.

Whisk hot milk into the egg mix. Return to a low heat and continue whisking until the mix has thickened slightly. Remove from the heat and whisk in 500 ml of single pouring cream. Leave to cool completely.

For the raspberry puree, bring 125ml of water, 40gm of caster sugar and the juice of half a lemon to the boil. Simmer over low heat unitl it has reduced. Remove from the heat and add 250gm of raspberries. Puree until smooth and then strain to remove the seeds. Cool completely.

Churn the custard mix in an ice cream machine. Transfer to a freezer container and swirl through the raspberry puree. Freeze completely.