Raspberry Ripple Ice Cream

Ingredients

• 300g raspberries
• 150g caster sugar
• 1 tbsp. lemon juice
• 160ml full fat milk
• 300ml double cream
• 1 tsp. vanilla extract
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Preparation

1. In a saucepan, combine the raspberries, 50g caster sugar and 2 tbsp. water. Bring to the boil and simmer for a few minutes, until the fruit is soft. Pass through a sieve, discarding the pips.
2. Pour the purée into a clean saucepan and simmer for about 10 minutes, to reduce down to a syrup. Stir in the lemon juice and cool, before chilling completely in the fridge.
3. To make the ice cream, pour the milk and remaining caster sugar (approx. 100g) into a bowl and whisk, until the sugar has dissolved. Add in the cream and vanilla extract and stir until combined. Chill for an hour.
4. Whisk the chilled mixture, before pouring into the bowl of your ice cream maker and churn, for approximately an hour. Just before the ice cream is ready, add the raspberry puree, so that it creates a ripple effect.
5. The ice cream is ready when it begins to thicken and freeze. To produce a firmer ice cream, freeze for several hours in an airtight container.