Shopping list for the ice cream
300 ml double cream
300 ml whole milk
½ vanilla pod, seeds scraped out
5 large free-range organic egg yolks
110g caster sugar
and for the raspberry sauce
250g fresh raspberries
25g caster sugar
1½ tablespoons of water
After yesterday's visit to Plukkerij Framblij, we make vanilla ice cream with a raspberry syrup swirl. The beautiful fresh raspberries come in handy for this. Place the ice maker's container a day before start in the freezer, because you really need an ice cream maker to make this ice!
To make this ice cream you work for in three stages, first you make the ice cream mixture. Then you make the raspberry syrup and when everything has properly cooled, you turn the ice, rather the ice cream machine turns the ice.
How to make the Raspberry Ripple Ice Cream
Start by making the ice cream mixture.
Pour the milk in a saucepan.
Add the double cream.
Scrape a vanilla pod empty.
Stir vanilla and pod into the mixture.
Put the egg yolks and sugar in the mixer.
Beat into a pale yellow mixture.
Bring the cream mixture to the boil.
As soon as the mixture boils remove the pan from the heat
Remove the vanilla pod from the hot cream mixture.
Slowly pour the hot cream mixture over the egg mixture.
Whisk both mixtures thoroughly, until well combined.
*Place the mixture back on the heat and allow to thicken.
*Pour the ice cream mixture back in a clean pan and put it on low heat, keep stirring for 5 - 10 minutes until it has thickened (it is thick enough to coat the back of a spoon)
Transfer the ice cream mixture to a clean bowl.
Prevent a skin from forming by placing cling film on the surface.
Put the ice cream mixture aside so it can thoroughly cool, first at room temperature, then in the refrigerator
Meanwhile make the raspberry syrup
Place the clean fruit in a pan.
Add the sugar to the fruit.
Measure water then add it.
Bring the fruit to a boil.
Stir regularly and turn the heat low when the fruit mixture is boiling, allow the fruit to simmer softly for 8 - 10 minutes
Strain the fruit through a sieve.
Bring the mixture back to a simmer.
Let it thicken to resemble syrup.
Pour the syrup into a jar and let it cool completely, first at room temperature then in the fridge
How to churn ice cream then ripple it
Place the cold container in the icemaker.
Pour in the cold ice cream mixture.
Close the machine and churn the ice cream 25 minutes.
After 25 minutes churning your ice cream should look like this.
Spoon a layer of ice cream in a freezer container.
Pour some syrup on top.
Swirl the syrup through the ice cream using a blunt knife.
Repeat this two times and your ice cream is ready to eat!
Want to save the ice cream (a minute)? Place it in the freezer.
Scoop nice balls of rasberry ripple ice cream.