RASPBERRY RIPPLE ICE CREAM
This summer recipe doesn't need an ice cream machine - pop it in the freezer, then enjoy in the sunshine
Provided by Good Food team
Categories Dessert, Snack
Time 30m
Number Of Ingredients 5
Steps:
- Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
- Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water - make sure the bowl isn't actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
- In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
- Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.
Nutrition Facts : Calories 1193 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
WHITE CHOCOLATE RASPBERRY RIPPLE ICE CREAM
Oooohhh to be eating this ice cream right now! What a wonderful, creamy, berry berry good experience it is to eat this ice cream. The last time I made it I ate the whole batch in one day. tehehe. Once for breakfast, once for lunch, and then dessert after dinner.
Provided by MizEmerilLagasse
Categories Frozen Desserts
Time 1h15m
Yield 4 cups
Number Of Ingredients 11
Steps:
- To prepare the Sauce: Press the raspberries and their syrup through a sieve into a saucepan.
- Add the corn syrup, lemon juice, and cornstarch mixture.
- (If using preserves, omit the cornstarch mixture, but add the water.) Bring to a boil, stirring often, then simmer for 1-2 minutes.
- Pour into a bowl and cool, then chill For the Ice Cream: In a saucepan, combine the milk and 1 cup of the cream and bring to a boil.
- Beat the yolks and the sugar in a bowl with a hand-held electric mixture for 2-3 minutes, until thick and creamy.
- Gradually pour the hot milk mixture over the yolks and return to the pan.
- Cook over medium heat until the custard coats the back of a wooden spoon, stirring constantly Remove the pan from the heat and stir in the white chocolate until melted and smooth.
- Pour the remaining cream into a large bowl.
- Strain in the hot custard, mix well, then stir in the vanilla.
- Cool, then transfer the custard to an ice-cream maker and freeze it according to the manufactor's instructions When the mixture is frozen, but still soft, transfer 1/3 of the ice cream into a freezerproof bowl.
- Set half the raspberry sauce aside.
- Spoon a third of the remaining sauce over the ice cream.
- Cover with another 1/3 over the ice cream and then more sauce.
- Repeat.
- With a knife or spoon, lightly marble the mixture.
- Cover and freeze.
- Let the ice cream soften for 15 minutes before serving with the remaining sauce.
Nutrition Facts : Calories 959, Fat 71.7, SaturatedFat 42.4, Cholesterol 474, Sodium 140.2, Carbohydrate 70.2, Fiber 3.3, Sugar 56.5, Protein 12.5
STRAWBERRY JAM RIPPLE ICE CREAM
Make this strawberry ripple ice cream for a divine summer dessert. It's so simple and easily adaptable, just be sure to use a soft-set jam, as solid versions won't work
Provided by Diana Henry
Categories Dessert, Treat
Time 15m
Number Of Ingredients 5
Steps:
- Beat the double cream using an electric whisk until it holds its shape. Keep beating on a lower speed and gradually pour in the condensed milk and vanilla extract, then slowly add the lemon zest and juice. Put the mixture in a shallow baking tin or container that will fit in your freezer.
- Drop the jam all over the surface in little blobs using a teaspoon, then drag a skewer through the blobs to spread it out a little. Some jam will disappear from the surface but that's okay. Cover the container and put it in the freezer for at least 3 hrs. This is a soft-set ice cream, so you don't need to take it out of the freezer too far ahead of serving. Will keep in the freezer for up to three months.
Nutrition Facts : Calories 594 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CRANACHAN RIPPLE ICE CREAM
Indulge in this twist on the Scottish dessert, cranachan, made here into ice cream, with oats, honey, whisky and raspberries. The oats add a lovely texture
Provided by Diana Henry
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Pour the cream and milk into a pan, then set over a low heat until just below boiling point. Take off the heat. Beat the egg yolks with the honey in a bowl until the mixture is pale, light and almost foamy. Gradually pour in the warm cream and milk, stirring all the time.
- Half-fill a large bowl with cold water and ice, then set another bowl inside that one. This will help cool the custard down later and stop it cooking as soon as it's thick enough.
- Pour the custard mixture into a heavy-bottomed saucepan, then add a pinch of salt and set over a low heat, stirring with a wooden spoon until the mixture thickens enough to coat the back of it. It's important that you don't overheat the mixture or the egg yolks will scramble. You will feel, as you're stirring, that the texture of the mixture changes - it becomes silky and slightly thicker. At this stage, pour the custard into the bowl set in the iced water. Stir in the vanilla, whisky and lemon juice, then leave to cool, stirring from time to time.
- Heat the oven to 180C/160C fan/gas 4. Mix the oats, maple syrup and a pinch of salt together in a bowl, then spread out on a baking sheet lined with baking parchment. Bake for 10 mins. Break up any clumps of sticky oats, then return to the oven and bake another 5 mins, or until golden brown. Leave to cool for 10 mins, then break the mixture up into small chips.
- For the ripple, put the raspberries in a saucepan with 1 tbsp water and cook over a low heat until they break down into a purée (press the berries with the back of a spoon to help them collapse). Push the purée through a sieve, discard the seeds, then mix in the sugar and glucose.
- Churn the custard in an ice cream maker, following the manufacturer's instructions. Once it holds its shape, add two thirds of the toasted oats. If you do not have an ice cream maker, pour the custard into a freezer-proof container, put it in the freezer, then take out once every hour and blitz in a food processor. Do this three times, folding in the oats after the final blitzing.
- When the ice cream is frozen, but not too hard, transfer a third of it to a freezer-proof container. (If you haven't used an ice cream maker, you'll need a second freezer-proof container). Using a cocktail stick or a skewer, gently swirl the raspberry purée through it. Do the same with the next two thirds of the ice cream and raspberry purée. Top with the remaining toasted oat mixture, then cover and leave in the freezer overnight before serving.
Nutrition Facts : Calories 435 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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