Raspberry Ripple Ice Cream Recipe
Introduction
This Raspberry Ripple Ice Cream is a delightful homemade treat that combines creamy richness with vibrant raspberry flavor. It’s perfect for a refreshing dessert on warm days and impresses with its beautiful swirled appearance.
Ingredients
- 250g raspberries, plus extra to serve, if you like
- 225g caster sugar
- 2 large eggs, plus 4 egg yolks
- 600ml double cream
- Sliced mango, sprinkles, or cones, to serve
Instructions
- Step 1: Place the raspberries and 2 tablespoons of the sugar in a small pan. Cook over medium heat until the sugar dissolves. Simmer for 5 minutes until thickened, then push through a sieve into a bowl, discarding the seeds left behind.
- Step 2: In a bowl, whisk together the eggs, egg yolks, and remaining sugar with an electric whisk until combined. Place the bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water. Beat for 3–4 minutes until the mixture is thick and pale. Remove from heat and continue whisking until cool.
- Step 3: In a separate bowl, whisk the double cream until soft peaks form. Gently fold the whipped cream into the cooled egg mixture until just combined.
- Step 4: Pour the mixture into a shallow container suitable for freezing. Gently swirl the raspberry coulis through the ice cream base. Cover with cling film and freeze for at least 6 hours.
- Step 5: Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for a fun treat.
Tips & Variations
- For a smoother coulis, strain the raspberry mixture twice to remove all seeds.
- Swap mango for other fresh fruits like strawberries or blueberries for variety.
- To make it extra indulgent, add white chocolate chips into the ice cream before freezing.
Storage
Store the ice cream in an airtight container in the freezer for up to two weeks. Before serving, let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well for the coulis. Just thaw them before cooking and proceed as usual.
Do I need an ice cream maker to make this recipe?
No, this recipe is designed to be made without an ice cream maker. The freezing step and folding in the coulis create the ripple effect and smooth texture.
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Raspberry Ripple Ice Cream Recipe
- Total Time: 6 hours 30 minutes
- Yield: Approximately 6 servings 1x
Description
This homemade Raspberry Ripple Ice Cream is a creamy and fruity treat made with fresh raspberries, rich double cream, and a velvety egg custard base. The raspberry coulis swirled through the ice cream creates a beautiful ripple effect and a burst of tangy flavor. Perfect for warm days or a delightful dessert, serve it with fresh mango slices, extra raspberries, or colorful sprinkles in cones for a fun presentation.
Ingredients
Raspberry Coulis
- 250g raspberries, plus extra to serve
- 2 tbsp caster sugar (from total amount)
Custard Base
- 225g caster sugar (remaining after 2 tbsp used in coulis)
- 2 large eggs
- 4 large egg yolks
- 600ml double cream
To Serve
- Sliced mango
- Sprinkles
- Ice cream cones
Instructions
- Make the Raspberry Coulis: Place 250g raspberries and 2 tablespoons of the caster sugar in a small pan over medium heat. Stir until the sugar dissolves, then let it simmer for 5 minutes until thickened. Remove from heat and press the mixture through a sieve into a bowl, discarding the raspberry seeds left behind.
- Prepare the Egg Custard Base: In a heatproof bowl, combine 2 whole eggs, 4 egg yolks, and the remaining caster sugar. Using an electric whisk, mix until well combined. Place the bowl over a pan of gently simmering water, ensuring the bowl doesn’t touch the water. Whisk continuously for 3-4 minutes until the mixture thickens and turns pale. Remove from heat and continue whisking until the custard cools to room temperature.
- Whisk the Cream: In a separate bowl, whisk 600ml of double cream until soft peaks form. Gently fold the whipped cream into the cooled egg custard until just combined to maintain the airy texture.
- Assemble the Ice Cream: Pour the custard and cream mixture into a shallow, freezer-safe container. Swirl the prepared raspberry coulis gently through the mixture to create the ripple effect without fully mixing it in.
- Freeze: Cover the container with cling film and freeze for at least 6 hours or until firm.
- Serve: Scoop the ice cream into bowls and serve with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for a fun treat.
Notes
- To ensure a smooth custard, whisk continuously while heating over simmering water to prevent scrambling the eggs.
- Swirling the raspberry coulis gently keeps the decorative ripple effect intact without blending completely into the ice cream.
- If preferred, substitute caster sugar with granulated sugar of similar quantity.
- For a dairy-free version, substitute double cream with coconut cream, but note it may alter the texture and flavor.
- Allow the ice cream to sit at room temperature for a few minutes before scooping to soften slightly for easier serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: raspberry ripple ice cream, homemade ice cream, raspberry coulis, summer dessert, easy ice cream recipe
