Raspberry Ripple Ice Cream
Raspberry Ripple Ice Cream is a luscious, creamy dessert that features a smooth ice cream base with a vibrant swirl of raspberry sauce. This homemade version allows you to enjoy fresh, tangy raspberry flavors combined with a rich, custard-style ice cream. Whether served as a refreshing treat on a hot day or paired with other desserts, this ice cream is a true crowd-pleaser.
Equipment
- Ice Cream Maker: 1 (if you have one)
- Blender or Food Processor: 1 (for pureeing raspberries)
- Medium Saucepans: 2 (for making raspberry ripple and the custard base)
- Mixing Bowls: 2 (for separating ice cream base and raspberry sauce)
- Whisk: 1 (for blending egg yolks and sugar)
- Spatula: 1 (for swirling ripple through the ice cream)
Ingredients
For the Ice Cream Base:
- 2 cups 480 ml heavy cream
- 1 cup 240 ml whole milk
- ¾ cup 150 g granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
For the Raspberry Ripple:
- 2 cups 250 g fresh raspberries (or frozen)
- ⅓ cup 67 g granulated sugar
- 1 tablespoon lemon juice optional
Instructions
- Prepare the Raspberry Ripple: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down. Blend the mixture in a food processor until smooth. Strain to remove seeds, then set aside to cool.
- Make the Ice Cream Base: In another saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until hot but not boiling. In a separate bowl, whisk the egg yolks and the remaining sugar until pale. Slowly add the hot cream mixture to the egg yolks, whisking constantly. Return the mixture to the pan and cook over low heat until thickened. Remove from heat and stir in vanilla. Chill in the fridge for 4 hours or overnight.
- Churn the Ice Cream: Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes, until it thickens to soft-serve consistency.
- Swirl the Raspberry Ripple: Transfer half of the ice cream to a container. Drizzle with a few spoonfuls of raspberry sauce and gently swirl. Repeat with the remaining ice cream and ripple. Freeze for 4 hours or until firm.
- Serve: Allow the ice cream to soften slightly at room temperature for a few minutes before scooping. Serve as is, or with additional fresh raspberries.
Notes
- For a dairy-free option, replace the heavy cream with coconut cream and the milk with almond or coconut milk.
- If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir it every 30 minutes for 3-4 hours to prevent ice crystals.
- You can store this ice cream in the freezer for up to 2-3 weeks, but for the creamiest texture, consume it within the first week.
- Make sure to let the raspberry ripple cool to room temperature before swirling into the ice cream to maintain the texture of the base.