I would like to store some homemade vanilla ice cream in the freezer because sometimes I need it to serve with crumble or some hot desserts. Rather making a plain one, I was thinking to make the raspberry ripple so that it's also can be served straight. This is a recipe of Nigella Lawson but I've modified it a bit as I feel the custard is quite rich and thick. So, by reducing the sugar and adding some yogurt with fresh milk make a slightly light and refreshing ice cream. I like the sourly of raspberry, it served so well with hot chocolate desserts, crumble or cream puffs!
600g single cream (I used 300ml whipping cream & 300ml fresh milk)
120g caster sugar
1 teaspoon pure vanilla extract
4 tablespoon plain yogurt
100ml fresh milk
- Warm the milk, whipping cream and half of the sugar in a saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula or wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
- Pour the custard through the strainer and stir in the vanilla extract. Mix it into the yogurt and fresh milk, then whisk it vigorously. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the ice cream maker according to the manufacturer's instructions.
- While the ice cream freezing in the ice cream maker, put the raspberries and the remaining sugar in the processor and puree, then push through a nylon sieve to remove the pips. Then pour into a small, airtight container and stick it into the freezer to thicken but not to set hard.
- When the ice cream frozen, but not solid, put one third of it into a container and then dribble over a third of the semi-frozen raspberry syrup. and repeat with another two layers of each. Take a wooden skewer and squiggle through so that the syrup ripples through the ice ream, Cover and put in the deep freeze till set. Enjoy!