Easy Fruit Ripple Ice Cream

3.6/5 rating (5 votes)
  • Serves: 4 persons
  • Prep Time: 15 mins
  • Ready in: 5 mins
  • Difficulty: Easy
  • Print:
Easy Fruit Ripple Ice Cream


  • 250g castor sugar
  • 150mls Cold water
  • 8 egg yolks
  • 575mls very lightly whipped double cream
  • 3 tsp vanilla extract
  • 350g any frozen fruit, defrosted (blackcurrants, raspberries are my favourite)
  • 150g castor sugar

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Place the 250g castor sugar and water in a pan and bring to the boil. Once boiling leave to boil for 5 minutes, bang on, no more no less. I use a small digital timer.

Place the egg yolks into a mixing bowl, and once the sugar and water have been boiling for 2 minutes, set the machine to medium speed.

At 5 minutes, take the sugar and water off the stove, turn the machine up to full speed, and pour onto the egg yolks. Whisk until thick, foamy and cold.

Liquidise the fruit and 150g castor sugar together and strain through a fine sieve.

Remove the egg yolk mixture from the machine.

Carefully fold through the lightly whipped cream.

Partially fold through the fruit puree and freeze, beat overnight.

Comments (2)

  • Hannah


    27 July 2014 at 22:47 |
    Finally made this ice cream earlier, as it looked so delicious on this morning. But tho it tastes ok, I'm wondering if i've done something wrong as there are little yellow bits in some parts, thought maybe I messed up the eggs or maybe the sugar didn't dissolve in water fully, can anyone advice or help me please ? Thanks in advance :)


  • Rooney Kilgannon

    Rooney Kilgannon

    15 July 2014 at 10:40 |
    We are looking forward to making this for our summer ice cream.


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