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
Scale
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
