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
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.
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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