Raspberry Ripple Ice-Cream (Gluten Free, Dairy Free)
Servings:
6
Best Season:
Summer
Instructions
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Start by making the raspberry ripple, placing the raspberries, caster sugar and water in a small saucepan
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Cook on a medium heat until the sugar has dissolved
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Bring to the boil and then simmer for 5 minutes
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Remove from the heat
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Push the raspberries through a fine sieve to remove the seeds
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Set aside and allow to cool
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Start making the ice-cream by whipping together the egg yolks, vanilla and sugar until thick and creamy
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Place the milk and cream into a medium sized saucepan and bring to the boil
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Add the milk mix to the eggs and sugar, stirring continuously
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Return to the pan and cook over a low heat until thickened, about 5 minutes
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Remove from the heat and allow to cool
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If you don't have an ice cream maker pour into a shallow tub, drizzle on the raspberry sauce and stir so it is marbled through, freeze for 4 hours
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If you are using an ice-cream maker, churn for 20 minutes, drizzle in the sauce and churn for a few seconds to swirl through
Keywords:
gluten free dessert recipes, dessert recipes, dairy free dessert ideas