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Fruit Ripple Ice Cream

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  • Serves: 6
  • Prep Time: 15 mins
  • Ready in: none
  • Difficulty: Easy
  • Print:
Fruit Ripple Ice Cream
 

Ingredients

  • 300 g caster sugar
  • 150 ml cold water
  • 8 egg yolks
  • 575 ml double cream, very lightly whipped
  • 3 tsp vanilla extract
  • 350 g frozen fruit, defrosted (blackcurrants, raspberries are my favourite)
  • 150 g caster sugar

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Method

  • Place the 300g caster 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 caster 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 overnight.

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