Raspberry ripple ice cream скачать в хорошем качестве

Raspberry ripple ice cream

You don't need an ice cream maker for chef Dave's delicious raspberry ripple! (If you have one, follow the instructions and use it to churn and freeze.) Ingredients 300ml full-fat milk 600ml double cream (300ml of it whipped) 1 vanilla pod, split and with the seeds scraped out 3 large eggs, yolks only 100g golden caster sugar 250g fresh raspberries 4 tbsp icing sugar Juice of 1 lemon 1. Pour the milk and half the double cream into a saucepan with the vanilla seeds and pod and heat gently for 1-2 minutes or until just under the boil. In a medium-sized bowl whisk together the egg yolks and caster sugar. Pour the hot milk over the egg mixture and whisk until well combined then return the mixture to the saucepan. Cook over a low heat for 12-15 minutes stirring continuously with a wooden spoon (otherwise you will end up with scrambled eggs) until the custard thickens and thinly coats the back of the spoon. Leave to cool. 2. Remove the vanilla pod (this can be rinsed, dried with kitchen paper and added to caster sugar to create vanilla sugar). Pour the cooled vanilla custard into a freezer-proof container and freeze until it starts to solidify (about 3 hours). 3. Meanwhile, gently heat the raspberries, icing sugar and lemon juice in a pan for 2-3 minutes, stirring. Remove from the heat, sieve and allow to cool. 4. Remove the vanilla custard from the freezer. Whisk the semi-frozen mixture to break up any ice crystals. Repeat this process every 30 minutes for three further hours (the more you whisk it, the creamier it will be). 5. On the final whisk, fold the whipped double cream into the semi-frozen mixture until well combined. Place back in the freezer until firmed up slightly (around 30 minutes). 6. Drizzle the raspberry purée on top of the ice cream and using a tablespoon, fold in the purée until swirled throughout the ice cream. Freeze until solid. Each serving contains: Energy 1452kJ 350kcal (18%); Fat 30g (43%); Saturates 18g (90%); Sugars 16g (18%); Salt 0.1g (1.7%)