Raspberry ripple ice-cream

2

June 30, 2013 by dgarnett2013

Raspberry ripple ice-cream: Kitty Travers of La Grotta in Observer Food Monthly. 

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SERVES 12
For the ice cream

  • 400ml whole milk 400ml
  • 200ml double cream 200ml
  • 1 vanilla pod 1
  • fingertip pinch of salt
  • 6 large, free-range egg yolks
  • 120g unbleached granulated sugar

For the raspberry syrup

  • 400g raspberries
  • 150g sugar

Start the day before: It’s important to start making your mixture the day before and leave it to rest overnight. Your ice cream will have a richer, creamier texture and will hold its shape when you come to scoop it.

Pour the milk and cream into a pan and add the vanilla pod – split, with seeds scraped out – and the pinch of salt. Place on a low heat, stirring occasionally. Mix the egg yolks and sugar in a bowl. When the milk starts to simmer, remove from the heat, pour the milk into the egg mixture, leaving a little in the pan, and combine with a whisk.

Set the pan back on the stove and pour in the egg-and-milk mixture. Slowly heat it up, stirring constantly with a heart-shaped whisk. Use a digital thermometer to track the temperature. At 65C, it will start to thicken. As soon as it hits 85C, take it off the heat. Put the pan into a sink full of cold water with ice cubes in it: that will cool it down really quickly. Once it’s at room temperature, cover the pan with clingfilm, put the lid on top and sit it in the fridge overnight, or for at least 8 hours.


Now make the raspberry syrup. Frozen raspberries are often juicier – look out for Scottish ones. Set them in a bowl with the sugar over a pan of simmering water, like a bain marie, and cook until the raspberries burst and the sugar dissolves.

Once it’s cooked, blitz with a hand blender and push through a sieve to remove the pips, getting as much fruit through as possible. (Save the pips and make gorgeous pip juice by stirring them into a jug of water then leaving in the fridge until the pips settle.) Let the syrup cool and chill in the fridge overnight.

The next day: put a large bowl (preferably metal) in the freezer. Pour the ice-cream mixture through a sieve to remove the vanilla pod. Blitz it quickly with a hand whisk for about 30 seconds, to re-emulsify it.

Then pour into an ice-cream machine, making sure the machine is churning before you pour. Churn for 30 minutes or until the mixture looks dry (the machine may start to make a rattling noise as the mixture becomes too thick to churn).

raspripple3

Now spoon the churned ice cream out into the frozen bowl. Pour the syrup over the top and fold, making your own swirls. Scrape it all out into an airtight container and freeze: it will keep for a month. Or better still, eat it immediately between sandwich wafers.

raspripple2

Raspberry Ripples!

stripyrose rosamundi posy1

2 thoughts on “Raspberry ripple ice-cream

  1. sarah says:

    Oh looks heavenly. Spied the new Ruby Violet book today, a treat if you like ice cream. Can I ask what ice cream maker you have/recommend? And could you suggest a reliable hand/stick blender…reviews on line so confusing!

    • dgarnett2013 says:

      go expensive on your ice cream maker, cheap on stick blender. I have a magimix gelato 2200 ice cream maker – very good. I’ve been told several times that it is a false economy to buy a cheap ice cream maker as they don’t work very well (and you might as well use the hand freeze and churn method) though I’ve never tried one and have only ever used this one. I do recommend it thought. Stick blender: mine is by Kennwood, but it’s such a simple thing – just a blade that goes round and round, so as long as it works, there isn’t anything else where money spent would be useful.

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