We finally have some sunshine so why not try out my delicious raspberry ripple ice cream?
Remember, batching shouldn’t be in any way stressful – for me it’s about cooking when you want to, not when you have to. Enjoy!
No-churn Raspberry Ripple Ice Cream
Prep time: 10 minutes
Setting time: 5 hours
YOU WILL NEED:
- 300g raspberries
- 1 heaped tbsp icing sugar
- 600ml double cream
- 1 x 397g tin sweetened condensed milk
- 1tsp vanilla extract
- First, make the raspberry coulis, which will create your ripple effect. To do this, add your raspberries to a sieve and place over a large mixing bowl. With the back of a spoon press the raspberries and squish out all the pulp.
- Once you have all the pulp in the bowl, discard the seeds. Now add your icing sugar to the raspberry pulp and mix. Set aside.
- Tip all the ice-cream ingredients, except for the raspberry coulis, into a mixing bowl. Give it a gentle stir with a spoon, then with an electric whisk, mix until it thickens up, for about 5 minutes.
- Transfer the mixture to a freezable tub and pour the raspberry sauce randomly all over. Take a knife and make little swirls with it. This will create your ripple effect when it freezes. Cover with a lid, place in the freezer and leave to set for around 5 hours.
Freezing Tip: Using an ice-cream scoop, you can place individual scoops on to baking parchment on a baking tray. Once the individual scoops are frozen, place them in a freezer bag and store in the freezer, leave this to freeze for 5 hours or preferably overnight, ready to serve in individual portions.
- The Batch Lady: Healthy Family Favourites (£20, HQ) is out now. Also see The Batch Lady Meal Planner (HQ, £9.99).
- Watch Suzanne prepare recipes at thesun.co.uk/batchlady.