SCAS simple raspberry ripple ice cream

A must try recipe in June and July with juicy and flavour filled berries.

SCAS simple raspberry ripple ice cream

INGREDIENTS

SCAS simple raspberry ripple ice cream 

250g raspberries

225g caster sugar

2 large eggs, and 4 egg yolks 

600ml double cream 

METHOD

  1. Place the raspberries and 2 tbsp of the sugar in a pan. Cook on a medium heat until the sugar has dissolved. Simmer for 5 minutes until thickened, and then push through a sieve into a bowl, discarding the seeds.         
  2. Put the eggs, egg yolk and remaining sugar into a bowl. Whisk to combine and then place over a pan of gently boiling water (but don't let the bowl touch the water). Beat with an electric whisk for 3 or 4 minutes until the mixture is thick and pale. Remove the bowl from the heat and continue beating until cool. 
  3. In another bowl, whisk the cream until it forms soft peaks, then fold into the egg mix until combined. Pour into your freezer dish and swirl the raspberry sauce through. Cover with cling film and freeze for at least 6 hours.        
  4. Serve, with a few more raspberries!