Raspberry Ripple Ice-Cream from What to Eat Now (Spring & Summer) by Valentine Warner
I love all ice-cream (except ‘mackerel dog-biscuit crunch’). Ripples give that added pleasure every time you hit a rich seam. Then the ripple runs out and you have to mine deeper, and then it’s...
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 app.ckbk.com.
Ingredients
- 500 g fresh raspberries or blackcurrants
- 225 g caster sugar
- 10 large free-range egg yolks
- 600 ml double cream
- 1 vanilla pod
- 600 ml whole milk
- 3 tablespoons water
- 50 g caster sugar
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