Ingredients
- 300 g caster sugar
- 150 ml cold water
- 8 egg yolks
- 575 ml double cream, very lightly whipped
- 3 tsp vanilla extract
- 350 g frozen fruit, defrosted (blackcurrants, raspberries are my favourite)
- 150 g caster sugar
Instructions
- Place the 300g 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 caster 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.
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Nutrition Facts
Fruit Ripple Ice Cream
Amount per Serving
Calories
737
% Daily Value*
Fat
42
g
65
%
Saturated Fat
24
g
150
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
392
mg
131
%
Sodium
53
mg
2
%
Potassium
154
mg
4
%
Carbohydrates
87
g
29
%
Fiber
1
g
4
%
Sugar
82
g
91
%
Protein
6
g
12
%
Vitamin A
1931
IU
39
%
Vitamin C
2
mg
2
%
Calcium
98
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
