Welcome to my ice cream maker creamy raspberry ripple ice cream recipe.
I love ice cream and like many ice cream lovers I have my favourites. I love Ben & Jerry’s and I grew up on the Walls ice cream brand. When I go out for ice cream it will often be a soft scoop place with a choice of flavours to choose from.
My favourites will probably include strawberry, mint chocolate chip and usually something a little different like marshmallow or banana flavour. With you always getting three to choose from when you get the scoops it means that other flavours will often get forgotten about.
One flavour that has passed me by for many years is raspberry ripple. It is not that I don’t like it but it has never really made it into my top 5 ice creams. It is nice but it has never quite being on the perfect list.
But just because it is not my favourite doesn’t mean it isn’t somebody else’s. When I presented it to Sofia yesterday though she thought it was the most amazing ice cream ever and she wanted more and more oh and some more. But that is it, life would be boring if we all liked the same thing.
Though, when I did try it, it was like a walk down memory lane to when I was little. Such a lovely flavour and the highlight of it had to be the beautiful raspberries used to make it with.Ice Cream Maker Creamy Raspberry Ripple Ice Cream Via @recipe_thisClick To Tweet
- Start by making the ice cream base - Using a whisk beat together the egg yolks and the sugar until they are nice and fluffy. Heat milk and cream in a saucepan and finally add the vanilla essence. Add the egg/sugar mixture to the pan and stir on a high heat for about 5 minutes. Transfer the mixture to the fridge and leave to cook for an hour or so.
- Make your raspberry ripple – Blend your raspberries until smooth so that they turn into a syrup.
- Add the ice cream base to your ice cream maker and leave it to whirl around for a couple of minutes. Slowly add your raspberry centre with a tablespoon at a time until done. Allow your ice cream maker to do its magic for about 45 minutes.
- Transfer to the freezer for another hour and then serve.
If you use frozen raspberries (we used fresh) you will need some extra sugar to balance out the sour flavour.