Food and Travel Magazine | Coconut and Raspberry Ripple Ice-Cream
A vibrant sorbet cuts through the most velvety of coconut ice creams here. Serve with a scattering of redcurrants or a handful of plump raspberries.
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Cooking tools:
- Ice cream maker
- Blender
- Food processor
- Hand mixer
- Fine-mesh sieve
- Instant-read thermometer
- Heat diffuser
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Pitcher
- Ladle
- Fork
- Airtight container
- Freezer
- Serving bowl
- Spoon
- Measuring cup
Ingredients
- 200ml whole milk
- 400ml coconut milk
- 4 egg yolks
- 1 whole egg
- 150g caster sugar
- 500g raspberries
- 50g liquid glucose
- juice 1 lemon
- 125g caster sugar
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