Print Options:

Raspberry Ripple Ice-Cream (Gluten Free, Dairy Free)

raspberry ripple ice cream
Cooking Method
Cuisine
Courses
Difficulty Beginner
Servings 6
Best Season Summer
Ingredients
  • 3 egg yolks
  • 25 g caster sugar
  • 250 ml dairy free milk
  • 125 ml dairy free cream
  • 1 tsp vanilla extract
  • 200 g fresh raspberries
  • 1 tbsp caster sugar
  • 1 tbsp water
Instructions
  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
Read it online: https://freefromfavourites.com/recipe/raspberry-ripple-ice-cream-gluten-free-dairy-free/