Homemade Raspberry Ripple Ice Cream
A silky, homemade raspberry ripple ice cream made with a rich egg custard base, soft-whipped cream, and a fresh raspberry coulis swirled through. Serve it in bowls or cones with fruit or sprinkles for a charming dessert everyone will love.
Equipment
- 1 Small Saucepan – for making the raspberry coulis
- 1 Fine Mesh Sieve – to strain out raspberry seeds
- 1 Electric Hand Mixer – to whip eggs and cream
- 2 Mixing Bowls – for egg mixture and whipped cream
- 1 Heatproof Bowl – to whisk over simmering water
- 1 Spatula – to gently fold in cream
- 1 Shallow Freezer-Safe Container (2L) – for freezing the ice cream
- Cling Film – to cover and protect during freezing
Ingredients
- 250 g fresh raspberries plus extra for garnish, optional
- 225 g caster sugar divided
- 2 large whole eggs
- 4 large egg yolks
- 600 ml double cream
- Fresh mango slices for serving (optional)
- Sprinkles or ice cream cones for serving (optional)
Instructions
- Prepare the Raspberry Swirl: In a small saucepan, combine the raspberries with 2 tablespoons of the sugar. Warm over medium heat until the sugar dissolves, then let the mixture simmer gently for about 5 minutes, stirring occasionally. Once the berries have broken down and thickened slightly, strain the sauce through a fine mesh sieve into a bowl to remove the seeds. Discard the seeds and set the coulis aside to cool.
- Create the Custard Base: In a heatproof bowl, whisk together the whole eggs, egg yolks, and the remaining sugar using an electric hand mixer until just combined. Set the bowl over a saucepan of gently simmering water—be sure the base of the bowl doesn’t touch the water. Continue whisking for 3 to 4 minutes until the mixture becomes thick, pale, and slightly increased in volume. Remove the bowl from the heat and keep beating until the mixture cools to room temperature.
- Whip and Fold the Cream: In a separate mixing bowl, whip the double cream until soft peaks form. Carefully fold the whipped cream into the cooled egg custard using a spatula. Mix just until combined, being gentle to maintain the light texture.
- Assemble and Freeze: Pour the ice cream mixture into a shallow, freezer-safe container. Drizzle the raspberry coulis over the top and use a skewer or knife to swirl it gently through the mixture, creating a ripple effect. Cover tightly with cling film and freeze for at least 6 hours, or overnight, until firm.
- Serve and Enjoy: To serve, scoop the ice cream into bowls or cones.Garnish with fresh mango slices, extra raspberries, or colorful sprinkles if desired. Let sit for a couple of minutes at room temperature to soften slightly before serving for the best texture.
Notes
- Make-Ahead Friendly: This dessert is perfect for preparing in advance—just freeze overnight and it’s ready for parties or weekend treats.
- Fruit Variations: Swap raspberries for blackberries, blueberries, or even a mix of berries to create your own custom ripple flavor.
- Storage Tip: Store in an airtight container in the freezer for up to 2 weeks. To maintain creaminess, place cling film directly on the surface before sealing.
- Texture Tip: If the ice cream becomes too hard, let it rest at room temperature for 5–10 minutes before scooping for smoother serving.
- Serving Suggestion: For a tropical twist, pair with mango slices or layer into ice cream sandwiches with shortbread cookies.
