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Sunday, 24 July 2016

Raspberry Ripple Ice Cream

Another variation on a classic vanilla ice cream base. 

Raspberry purée:

220g raspberries 
5ml water
30g caster sugar

Boil for a few minutes and then sieve to remove the seeds. Then simmer for a further 10 minutes to thicken to a purée and the allow to cool.




Vanilla ice cream:

220ml milk
450ml double cream
100g caster sugar (vanilla infused)
1 tsp vanilla extract

Add the purée to the ice cream in the last minute of it churning to give the ripple effect.



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