0

Servings 6
Calories 629 kcal
Prep Time15 mins
Cook Time5 mins
Total Time20 mins

Ingredients
 

  • 250 g caster sugar
  • 150 cold water
  • 8 egg yolks
  • 575 very lightly whipped double cream
  • 3 tsp vanilla extract
  • 350 g any frozen fruit, defrosted (blackcurrants, raspberries are my favourite)
  • 150 g caster sugar

Instructions
 

  • Place the 250g caster sugar and water in a pan and bring to a boil. Once boiling, leave to boil for 5 minutes, bang on, no more, no less. I use a small digital timer.
  • Place the egg yolks into a mixing bowl, and once the sugar and water have been boiling for 2 minutes, set the machine to medium speed.
  • At 5 minutes, take the sugar and water off the stove, turn the machine up to full speed, and pour onto the egg yolks. Whisk until thick, foamy and cold.
  • Liquidise the fruit and 150g castor sugar together and strain through a fine sieve.
  • Remove the egg yolk mixture from the machine.
  • Carefully fold through the lightly whipped cream.
  • Partially fold through the fruit puree and freeze overnight.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Easy Fruit Ripple Ice Cream
Amount per Serving
Calories
629
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
22
g
138
%
Cholesterol
 
146
mg
49
%
Sodium
 
40
mg
2
%
Potassium
 
166
mg
5
%
Carbohydrates
 
77
g
26
%
Fiber
 
4
g
17
%
Sugar
 
69
g
77
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword blackcurrants, cream, raspberries
Course Dessert, Fruit
Cuisine British, ITV This Morning
No ratings yet

Leave a Comment

TOP