The final course for Thursday’s three-course dinner wasn’t from the Family Meal cookbook but was, instead, some home-made raspberry ripple ice cream that I’d actually made on the Monday evening.
It’s fairly easy to do and came out rather well
For the ice cream
350ml of single cream
4 drops of vanilla essence
2 egg yolks
4oz of caster sugar
150ml of double cream
For the ripple sauce
250g of fresh raspberries, rinsed
30g of caster sugar
3 tablespoons of water
First make the ripple sauce.
Place the fruit, sugar and water into a large saucepan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down.
Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.
Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled.
Whilst the ripple sauce is cooling, make the ice cream.
Place the single cream and vanilla essence in a pan and heat to just under boiling point.
Whisk the egg yolks and sugar together until fluffy, then whisk into the hot cream.
Place the bowl over a pan of hot water and stir until the custard thickens and coats the back of a spoon.
Leave to become cold.
Whip the double cream until thick but not stiff and fold into the custard.
I then spooned the mixture into my ice cream maker and churned it for half an hour. The ice cream maker churns and thickens the ice cream and chills it as it goes.
Once the ice cream is sufficiently churned and chilled, spoon a third of the ice cream mixture into a lidded freezable container. Spoon over half of the cooled ripple sauce.
Repeat the process until the container has three layers of ice cream and two layers of ripple sauce. Using a spatula or blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours, or until solid.