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Loganberry Ripple Ice Cream    Veg CD DP English 30mins plus freezing

Serves 6     Cold  Vegetarian   Fruit   Dessert  Ices    Gluten Wheat Free  England  British  Europe

600ml/20fl.oz. Double Cream
300ml/10fl.oz. Milk
½ Vanilla Pod, split
6 Egg Yolks
50g/2oz Caster Sugar
350g/+12oz Fresh Loganberries
Extra Caster Sugar


1. Place the cream, milk and vanilla pod in a large saucepan and heat until it just starts to bubble.

2. Meanwhile, place the egg yolks and sugar in a bowl and beat until thick and creamy.

3. Remove the vanilla pod from the saucepan then slowly pour the cream mixture on to the egg yolk mixture, whisking constantly.

4. Return the mixture to the saucepan and heat very gently, stirring all the time, until the mixture thickens then strain the custard into a mixing bowl and allow to cool.

5. Transfer the cool custard to an ice cream maker and freeze churn according to the makers instructions. Alternatively, pour the custard into a freezer proof container and freeze for 2 hours then remove from the freezer and stir well with a fork to break up the ice crystals. Return to the freezer and repeat the process twice more.

6. Meanwhile, place the loganberries in a blender together with 2 tablespoons of caster sugar and purée until smooth.

7. Pass the puree through a ieve to remove the pips, taste for sweetness.

8. Once the ice cream is thick, transfer to a freezer proof container then pour in the puree and using a knife, swirl the purée through the ice cream, creating a 'ripple' effect.  Cover and freeze until firm.

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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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