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Recipes from my Lincolnshire kitchen

raspberry ripple ice cream

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raspberry ripple ice cream
As regular readers will know, I am a massive fan of my smeg stand mixer. I have the 50’s retro stand mixer which has all the wonderful curves inspired by this era of design and is in a mint green that matches my kitchen cupboards in such a way that makes me think the designers at smeg have spies. I pretty much use it daily.  It’s great for beating eggs and sugar for extra fine cake sponges, whisking egg whites for light and fluffy meringues, and even incredible at kneading bread with its elliptical movement when using the dough hook. It now has another fancy new attachment in the form of an ice cream paddle and freezing bowl which the good people over at smeg have kindly sent me to try out.
smeg ice cream maker
The freezing bowl is one of these ingenious double-lined metal bowls filled with liquid that you place overnight in your freezer so that it becomes very cold.  Once cold it fits neatly into the bowl of your stand mixer and has a natty little attachable rim with a special lip to pour the ice cream onto. The frozen liquid inside keeps the bowl super-chilled whilst you’re churning the ice cream which results in the most specularly creamy and soft ice cream.
raspberry ripple ice cream
I’ve gone slightly old-school here and made my favourite ice cream flavour, raspberry ripple. It’s a classic.  A proper custard vanilla ice cream with a fresh raspberry sauce rippled through it. It reminds me of those old oblong wedges of soft ice cream mum used to buy from the supermarket.  Just a massive block of vanilla ice cream with a raspberry swirl running through it. Usually eaten in giant scoops in a bowl handed to us as we dashed out the door to play with friends in the cup-de-sac opposite, sometimes served in a block between two wafers and when we were older, eaten straight from the tub.
raspberry ripple ice cream
for the raspberry ripple

  • 250g fresh raspberries
  • 250g caster sugar

for the ice-cream

  • 4 large egg yolks
  • 250ml whole milk
  • 125g caster sugar
  • 250ml double cream
Start with the raspberry sauce. Put the raspberries in a small saucepan and mash lightly with a fork. Add the sugar and heat very gently so the sugar crystals dissolve slowly. Once the sugar has fully dissolved, stir well and pass the whole lot through a sieve and set aside to cool. (Can go in the fridge overnight.)
For the vanilla ice cream, whisk the egg yolks and caster sugar together in a bowl. In a small saucepan, bring the milk just to the boil. Remove from the heat and leave for 1 minute. Once the milk has cooled slightly, gradually whisk into the egg mixture. Return the mixture to the same pan and cook gently, stirring constantly, until it thickens to a pouring custard consistency. Transfer the mixture to a clean bowl. Leave until just cool then cover the surface with clingfilm to prevent a skin forming. Chill in the fridge. (Can be overnight.)
If you’re using an ice cream machine like mine, the next stage can be made once all the ingredients are fridge-cold. Whip the cream to soft peaks. Stir this gently into the chilled custard until fully combined and then set the ice cream machine churning.  On my smeg mixer, it gets set to number 1.  
Pour the custard / cream mix into the ice cream maker bowl and let it churn until set.  It should take roughly five minutes.  You don’t want it to be too firm.When it’s just beginning to firm up, pour the raspberry sauce in a gentle stream and allow the mixer to ripple it through the vanilla ice cream.  Stop before it fully combines or you’ll end up with raspberry ice cream, which isn’t particularly a problem but it won’t be rippled!If you don’t have an ice cream maker, transfer the custard / cream mix to a large plastic container. Cover and freeze for 2½-3 hours, until softly frozen. 
Remove from the freezer and whisk until slightly slushy. Return to the plastic container and swirl the jam through to make a ripple effect. Freeze again until firm.It will store in a plastic container in the freezer for 1 month but I imagine it wont last longer than the next hot day!
raspberry ripple ice creamEat and of course, enjoy!

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