This week we had some dearly loved friends come to stay with us. For three days, there were 5 beautiful boys (two of them my own…) racing around the backyard. Days filled with chatter, food, laughter, hugs and a great thankfulness for these special times we get to spend together.
With their impending arrival earlier this week, I thought that a grand idea might be to make some home-made ice cream to serve up in cones for our first dessert together. The recipe to follow is what I made… thankfully everyone else loves raspberries as much as I do! This makes a beautifully fragrant vanilla ice cream which works as a wonderful base for perfuming and flavouring to suit your own tastes. Hard to beat the addition of raspberries, but I’m already contemplating my next batch – hokey pokey maybe… or a simple milk chocolate. Classic family favourites!
I perhaps needed to leave the ice cream sit slightly longer on the bench before scooping it into cones (I’ll admit to being way too impatient in wanting to taste-test this one!), as it had the tiniest bit of frostiness to it. I’ll know better for next time…
Here’s to happy, summer days with friends who we love as much as family! xx
Raspberry Ripple Ice Cream | Gather and Graze
- 250ml/1 Cup Cream
- 650ml/2⅔ Cups Whole Milk
- 1 Vanilla Bean (split and seeds scraped out)
- 180g/¾ Cup Raw Caster Sugar
- Pinch of Salt
- 6 Free-Range Egg Yolks
For the Raspberry Syrup
- 200g Fresh Raspberries (I used frozen)
- 60g/¼ Cup Raw Caster Sugar
Place the cream, milk, vanilla bean (seeds and split bean), sugar and salt into a medium-sized saucepan and place on the stove over medium heat. Stir every now and then as it comes barely to a simmer, then remove from the heat.
While the other ingredients are on the heat, place the egg yolks into a small mixing bowl and whisk until pale and thickened slightly.
Ladle in a little of the cream/milk mixture to the egg yolks, being sure to whisk continuously as you do. Continue whisking as you gradually add an extra couple of ladlefuls. Then pour this egg yolk mixture back into the saucepan and return to the stove over medium heat. Whisk continuously until the mixture begins to thicken. A good sign is when it lightly coats the back of a wooden spoon – be sure that you don’t allow it to come to a simmer. Remove from the heat and allow to cool to room temperature. I sped up this process by sitting the pan in an ice-bath (made by pouring some cold water and ice into the sink).
When it has reached room temperature, place some cling wrap over the top of the mixture and place into the fridge to chill completely (ideally overnight).
Prepare the raspberry syrup by gently heating the raspberries and sugar in a small saucepan until warmed and the sugar has dissolved. Remove from the heat and use a stick blender to puree the mixture, then pass it through a sieve (thus removing all seeds) into a small bowl. Place into the fridge to chill overnight as well.
The following day… give the vanilla custard a good whisk to make sure it is smooth and fully incorporated, then churn in an ice cream maker until nice and thick. Scoop half of the mixture into the tub/container you’ll be storing it in, then pour over half of the raspberry syrup. Swirl a little with a spoon, before repeating with a top layer of ice cream and syrup. Place in the freezer to fully set.