Raspberry Ripple Ice Cream
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Ribbons of intense raspberry pink streaking through the creamy whiteness make this ice cream look beautiful. It makes a wonderful dessert for a summer lunch as well.
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Prep time 15 minutes plus freezing time
Ingredients30g/1 oz raspberries
MethodPut the raspberries, caster sugar and water into a saucepan and simmer for about 5 minutes. Whiz in a food processor, then sieve, removing the seeds and set aside to cool. Mix the double cream and yoghurt together, then fold in the cold raspberry mixture to make a ripple effect. Spoon into a container and place in the freezer for 8 hours or overnight.
InformationMAKES 4 PORTIONS |
