Calorie conscious raspberry ripple ice cream - recipe
-
Prepare
-
Serves
8 -
Skill
Easy
Ingredients
- 300 ml Milk (semi-skimmed)
- 2 tsp Vanilla bean paste
- 4 Egg yolk(s) (free range)
- 3 tbsp Half Spoon granulated sugar
- 300 ml Natural yoghurt
- 150 g Raspberries
Find similar in:
-
1
Pour the milk into a pan, and add the vanilla paste. Heat the milk until hot but not boiling. Remove from the heat and allow to infuse for 30 minutes.
For this step you'll need:
- 300ml Milk (semi-skimmed)
- 2tsp Vanilla bean paste
-
2
Whisk together the sugar and egg yolks. Bring the milk back up to the boil and pour onto the egg yolks, whisking continuously.
For this step you'll need:
- 3 tbsp Half Spoon granulated sugar
- 4 Egg yolk(s) (free range)
-
3
Return to a clean pan and simmer, stir continuously until the custard thickens slightly. Do not boil.
-
4
Sieve into a clean jug and leave to cool slightly. Stir in the yoghurt then cover the surface with baking parchment and leave to cool then chill until required, preferably overnight.
For this step you'll need:
- 300ml Natural yoghurt
-
5
Blitz together the raspberries and sieve to remove the seeds. Pour the chilled custard into an ice cream maker and churn until it is thick and creamy.
For this step you'll need:
- 150g Raspberries
-
6
Spoon a layer of the ice cream into a freeze proof container then drizzle with some raspberry purée. Repeat with the remaining ice cream and raspberry purée then freeze until required.