Raspberry Ripple Ice-Cream

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

I love all ice-cream (except ‘mackerel dog-biscuit crunch’). Ripples give that added pleasure every time you hit a rich seam. Then the ripple runs out and you have to mine deeper, and then it’s just ...finished.


  • 600 ml double cream
  • 600 ml whole milk
  • 1 vanilla pod


To make the ice-cream, pour the cream and milk into a large saucepan. Cut thfe vanilla pod in half lengthways and scrape out the seeds with the point of a knife. Whisk the seeds into the pan and add the pod. Bring to the boil, then immediately turn off the heat. Remove the vanilla pod and wash well. Allow it to dry and keep it, as it can be used to flavour sugar and subsequently future ice-crea