Raspberries are coming into season in the UK, and there’s no better way to put them to good use then this fabulously refreshing icecream.
- 450ml Whole Milk
- 150ml Double Cream
- 4 Egg Yolks
- 240g Caster Sugar
- Pinch of salt
- 150g Cream Cheese
- 300g Raspberries
- 3 tbsp Water
- Add 200g of the raspberries, 80g sugar and 3 tbsp water to a small pan, and bring to a simmer, the berries will break down and become a syrupy sauce. Simmer for about 5 minutes until nice and thick. Remove from heat and set aside to cool slightly.
- Bring milk & cream to a simmer in a saucepan, remove from heat as soon as the mixture begins to simmer.
- Meanwhile, thoroughly whisk together egg yolks, 160g caster sugar and salt in a large mixing bowl. It should become paler in colour.
- Through a sieve, gradually add the warm milk and cream into the egg mixture then pour back into the pan.
- Cook the custard mixture over low-medium heat, stirring continuously. Cook until custard coats the back of a spoon – about 10 minutes. Remove from heat, and stir in the Cream Cheese.
- Sieve mixture into a bowl set in a sink full of cold water. Cool the mix as quickly as possible, stirring regularly to stop a skin from forming.
- Strain the raspberry puree into the cooling custard, stirring thoroughly to combine.
- Chill in the fridge for 4 – 5 hours before adding to ice cream machine.
- Add to your ice cream machine and follow the instructions of your machine.
- Add chopped Raspberries to the ice cream when the ice cream is well into its churn, but the ice cream is soft enough to distribute the berry pieces evenly. (I added 100g chopped Raspberries 35 minutes, into the one hour churn).
- Remove ice cream from the machines mixing bowl, and freeze for 1 hour before serving.
If you don’t have an ice cream machine, take a look just about this recipe to see the method for still freezing.
- Category: Ice Cream
- Method: Stove Top + Freeze
- Cuisine: Dessert