Raspberry Ripple Ice Cream Maker Recipe
Raspberry Ripple Ice Cream. Would you like to make homemade raspberry ripple ice cream using your ice cream maker? This easy raspberry ripple ice cream recipe is perfect for beginners, tastes just like the Waitrose raspberry ripple ice cream just much cheaper and perfect for making in bulk for the freezer.
Raspberry Ripple Ice Cream Ingredients:
Using an electric hand mixer or a whisk beat together the egg yolks and the sugar until they are fluffy.
Heat milk and single cream in a small pan and add the vanilla essence.
Add the egg mixture to the pan and stir on a high heat for about 5 minutes.
Transfer the mixture to the fridge and allow to cool for at least an hour.
Load the ice cream mix to your ice cream maker and set it to 40 minutes.
When it is done churning transfer one scoop of vanilla ice cream to the blender along with a cup of frozen raspberries. Blend until you have a smooth raspberry puree.
Load into the ice cream maker in small spoonfuls allowing it to churn in between so that you end up with cute ripples.
Transfer to the freezer for an hour and then serve.
If you want your ice cream quicker, then I recommend 20 minutes in the freezer instead of 1 hour in the fridge.
You can use fresh or frozen raspberries but frozen is much better.
You can swap raspberries for strawberries or any other berries instead.
Calories: 283kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 181mg | Sodium: 38mg | Potassium: 139mg | Fiber: 1g | Sugar: 24g | Vitamin A: 663IU | Vitamin C: 5mg | Calcium: 96mg | Iron: 1mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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