Difficulty: Beginner Servings: 6 Best Season: Summer



  1. Start by making the raspberry ripple, placing the raspberries, caster sugar and water in a small saucepan

  2. Cook on a medium heat until the sugar has dissolved

  3. Bring to the boil and then simmer for 5 minutes

  4. Remove from the heat

  5. Push the raspberries through a fine sieve to remove the seeds

  6. Set aside and allow to cool

  7. Start making the ice-cream by whipping together the egg yolks, vanilla and sugar until thick and creamy

  8. Place the milk and cream into a medium sized saucepan and bring to the boil

  9. Add the milk mix to the eggs and sugar, stirring continuously

  10. Return to the pan and cook over a low heat until thickened, about 5 minutes

  11. Remove from the heat and allow to cool

  12. 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

  13. 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
File under
Recipe Card powered by Delicious Recipes

You may also like...