Sunday, 27 January 2013

Ice Cream Sunday: Raspberry Ripple

Is it weird that I have a freezer full of ice cream in the middle of winter? As much as I'm enjoying this Ice Cream Sunday feature, and as much as I love ice cream, I do wish I'd had this brainwave a little earlier in the year- you know, back when the weather meant that ice cream was all I wanted for breakfast, lunch and dinner?


I'm not sure what's funnier- the suggestion that our summers are that good, or the suggestion that there's any time of year when I don't want ice cream for breakfast, lunch and dinner.

Still, even I can't get through the volume of ice cream I've been churning (pun intended) out recently- even with Mr E's help! Which is why I'm oh so grateful for some awesome friends who so kindly offered to share the burden and have an Ice Cream Sunday evening with us last week. They even sweetly agreed to take a tub of Mince Pie ice cream off our hands!

Which means I have more room for more Raspberry Ripple! Yay!

I'm not kidding... I have to resist face planting in this stuff. I have always loved Raspberry Ripple, but this? Oh my. The ripple is packed full of real raspberries, the ice cream is oh so soft, and the balance of sweet and tart and fruity and creamy makes me want to do cartwheels.

Except I can't do cartwheels. Never could. Sad, isn't it?

Anyway... happy Ice Cream Sunday!

Raspberry Ripple Ice Cream

300ml double cream
175g condensed milk
1 tblspn vanilla extract
250g frozen raspberries
25g caster sugar
1 tblspn water
1) Whisk together the cream, condensed milk and vanilla until stiff peaks form. Set aside in  the fridge to chill.
2) In a large saucepan, heat the raspberries, sugar and water until the mixture starts to boil, stirring regularly. Reduce the heat to a gentle simmer and continue to cook for 10 minutes, stirring occasionally, until the fruit has broken down. Push the mixture through a sieve into a clean pan, making sure you get all the juice out (squeeze hard with the back of your spoon).
3) Return the juice to the heat and bring it to a simmer, cooking until it has reduced to a thick syrup. Take off the heat and allow to cool completely (to speed up this process, sit the pan in a bowl of iced water).
4) In a large tub, take about a third of the whipped cream mixture and create a smooth(ish) layer. Next take half of the cooled raspberry sauce and spread it across the top. Repeat the process with another layer of cream and another layer of sauce, then a final layer of cream. Take a flat knife (a regular table knife will do) and swirl it through the tub until it's as ripply as you like- don't use a spoon or anything wide, or it will simply blend the two mixtures together rather than rippling them.
5) Freeze for at least four hours, then dive in. 

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