Raspberry Ripple Ice Cream


Preparation info

  • Makes

    1.5 litres

    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

Try to use fresh raspberries here, but frozen will do if you can’t find any. Sometimes I love a tiny scoop of this with a tiny scoop of strawberry sorbet and a tiny scoop of vanilla ice cream. Just on its own or with a couple of vanilla biscuits on the side.


Ice Cream

  • 250 ml(9 fl oz/1 cup) milk
  • 3 eggs
  • 120 g( oz) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 500 ml(17 fl oz/2 cups) pouring (single) cream


    For the ice cream, heat the milk gently in a saucepan. Whisk the eggs, sugar and vanilla extract together in a bowl until they are smooth and creamy. Just before the milk comes to the boil, remove it from the heat and whisk a ladleful into the eggs to acclimatize them. Whisk in another ladleful and then pour the eggs and milk back into the saucepan. Turn down the heat to its lowest and cook for a minute or so, whisking all the time, just to cook the eggs through. Remove from the heat, whisk in the cream and pour into a bowl that has a lid. Leave to cool completely, whisking now and then while it cools.

    Put the lid on the bowl and put it in the freezer. After an hour, remove the bowl from the freezer and give the mix an energetic whisk with a hand whisk or electric mixer and then put it back in the freezer. Whisk again after another couple of hours. Put it back in the freezer until it is nearly firm.

    Meanwhile, make the raspberry purée. Put the sugar, lemon juice and 125 ml(4 fl oz/½ cup) of water in a small saucepan and bring to the boil. Simmer over low heat for about 5 minutes until it has reduced a bit. Take it off the heat, add the raspberries and then purée until smooth. Strain the purée through a fine sieve to catch all the seeds. Cool completely.

    Swirl the purée through the ice cream with a spoon. Make a few more swirls, folds and pirouettes but not so many that the purée starts to blend in with the ice cream. Cover the bowl again and return to the freezer to set completely.

    Alternatively, pour the ice cream mixture into an ice cream machine and churn following the manufacturer’s instructions. When it is ready, transfer to a freezer container and then add the raspberry purée and make your swirls.

    Take out of the freezer a few minutes before serving so that it is not rock hard.