Sunday, October 2, 2022

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Recipe: Raspberry & Cherry Ripple Ice Cream


Settle down this summer season with an indulgent Raspberry & Cherry ripple ice cream. A simple, refreshing recipe to get you thru the heatwave. 

This divine ice cream is good for a lightweight dessert on a sizzling summer season night, or made for visitors on the weekend. Vegan-friendly and heatwave-proof!

 

This is the right way to make Raspberry & Cherry Ripple Ice Cream

Makes 1 litre tub of ice cream 
Prep time – 25 minutes + freezing 

Components

  • 175g raspberries, plus a handful to brighten
  • 300g cherries, pitted, plus a handful to brighten
  • 2 tablespoons caster sugar
  • 1 lemon, zested
  • 600ml double cream (to make this vegan, swap this for 500ml oat double cream)
  • 1 x 210g tin coconut sweetened condensed milk
  • 1 teaspoon vanilla bean paste

 

Methodology:

  1. Add the raspberries to a small saucepan with 1 tablespoon caster sugar and 1 tablespoon water. Gently mash with the again of a spoon, deliver to a boil and cut back to a simmer for 3-4 minutes till thickened and effervescent slowly. Go by way of a sieve (to take away seeds) and put aside. 
  2. Add the cherries, remaining caster sugar and one other tablespoon of water to the identical pan, and repeat the method – heating till thickened. Gently mash with the again of your spoon and put aside. 
  3. Whip collectively the double cream, lemon zest, condensed milk and vanilla bean paste till you attain comfortable peaks. 
  4. Add the raspberry puree and gently fold by way of.
  5. Heap just a few tablespoons right into a freezer secure container, then drizzle the cherry puree over. Repeat in layers – this can assist you may have massive ripples of puree within the completed ice cream. 
  6. Freeze for at the very least 4 hours and as much as in a single day. Retains within the freezer for two months. 
  7. Serve with a handful of contemporary berries. 

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