Artisan Cooking Inspiration:
How to have fun,be creative and use homegrown produce in your kitchen.
Homemade raspberry ripple ice cream made with harvested berries that will keep you cool all summer long.
For this divine ice cream you will need:
550 ml double cream
2 eggs, 2 yolks
150 gr. caster sugar
100 gr. raspberries
zest and juice from 1 lemon
- Place the raspberries and 2 tbsp of the sugar, zest and lemon juice in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
- Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
- In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
- Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with extra raspberries or scoop into cones and top with sprinkles for the kids.