Raspberry ripple ice cream

Try this quick-to-make raspberry ripple wafer sandwich recipe from Country Homes and Interiors

Serves 6 to 8

200g raspberries, plus extra to serve 225g golden caster sugar 3 large organic eggs, separated 600ml carton double cream Ice cream wafers, such as Askeys

Step 1) Line a 2-litre roasting tin with baking parchment. Put the raspberries in a food processor, with 50g of the caster sugar and 1 tbsp cold water. Whizz to make a purée. Spoon the mixture into a sieve resting over a pan and use a wooden spoon to extract the juice, leaving the pips behind. Remove the sieve, and put the pan on the hob. Bring to the boil and simmer for 2 to 3 minutes (this will dissolve the sugar but also thicken the mixture slightly). Cool and chill.

Step 2) Whisk the egg whites in a clean greasefree bowl until soft peaks form. Whisk in 50g of the sugar and set aside.

Step 3) Pour the cream into a bowl and, using the same whisk, whisk until mousse-like and thick, but not stiff. In a separate bowl whisk together the egg yolks and remaining caster sugar until pale and foamy.

Step 4) Now it’s time to combine the three whisked mixtures together. First, use a large metal spoon to fold the cream carefully into the yolk mixture. Once combined, fold in a big spoonful of the whisked egg white mixture to loosen the mixture. Fold in the remaining mixture in two batches. The mixture will be thick and mousse-like, but with a pourable consistency. Pour into the prepared roasting tin and freeze for 1 hour. Remove the tin from the freezer and drizzle the purée over the top. Take a skewer and use it to roughly ripple the mixture through the ice cream. Cover with clingwrap and return to the freezer for 8 hours until hard.

Step 5) When ready to serve, lift the parchment-wrapped ice cream out of the tin. Put on a board, uncover, and cut into oblong shapes to fit the wafers. Return any uncut ice cream to the freezer (it will store for up to one month) and serve with the wafers straightaway.

Recipe by Emma Marsden

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