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Recipe for :

Raspberry Ripple Ice Cream
This recipe comes from  which is one of the recipe groups at It was submitted by Bella.

"Sweet juicy raspberries are the taste of summer. Thawed, frozen raspberries can also be used to make a wonderful winter dessert."


2 oz flour
4 egg yolks
3 oz caster sugar (superfine sugar)
2 tsp vanilla extract
2 1/2 cups creamy milk
1 1/2 cup whipping cream
8 oz fresh raspberries
2 tbs powdered sugar


Combine the flour, egg yolks, sugar, and vanilla and stir in enough milk to give a thin paste. Heat the remaining milk and gradually stir into the paste, making sure there are no lumps. Pour into a pan and slowly bring to the boil, stirring all the time. Reduce the heat and cook gently for 3 minutes. Remove from heat, cover with a piece of damp, greaseproof paper to prevent a skin forming and leave until cold.

Whisk the cream until thick but not stiff and fold into the cold custard. Transfer to a freezerproof container and freeze for 3 - 4 hours until partly frozen. Sieve the raspberries and stir in the powdered sugar. Remove the ice cream from the freezer, beat it well and slightly swirl in the raspberry mixture to give a "rippled" effect. Return the ice cream to the freezer
until solid. Transfer to the refrigerator 20 - 30 minutes before serving. Enjoy!

Serves 6 to 8