Raspberry and clotted cream ice cream
- July 2008
- Serves 8
- Takes 15 min to make, plus freezing
This is a sophisticated version of raspberry ripple ice cream, which will keep in the freezer for up to two months.
- 38g (23g saturated)
- 25.7g (24.5g sugar)
- 2 large free-range eggs
- 150g caster sugar
- 250ml double cream
- 227g tub clotted cream
- 250ml full-fat milk
- 250g raspberries
- 1 tbsp icing sugar
- Whisk the eggs in a large bowl until light and frothy, then gradually add the caster sugar and whisk for a further 3 minutes. Pour the double cream, clotted cream and milk into the egg mixture and whisk well. Spoon the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. If you’re not using an ice cream maker, spoon into a 2-litre container and freeze for 3 hours, then whisk with an electric hand whisk, until smooth. Return to the freezer for another 3 hours. Repeat this process 3-4 times, then freeze for 2 hours, until semi-solid.
- Meanwhile, place the raspberries and icing sugar in a bowl and crush them lightly with the back of a fork. When the ice cream has frozen to a soft scoop consistency, gently fold through the raspberries to create a rippled effect. Transfer to a plastic container and freeze until solid.
- Serve with a few white or pink macaroons, available from good bakeries, if you like.
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