Raspberry ripple ice cream with Daim Bar - The Jewish Chronicle
A simple and delicious summer no-churn ice cream with crunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thejc.com.
Ingredients
- 600 mls x 2 double cream
- 1 vanilla pod split
- 5 egg yolks
- 3 tbsp caster sugar
- 8 Daim bars (28g) (broken into small pieces)
- Tinned raspberries x 2 (drained weight 115g)
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