Stuart's inspiration for his raspberry ripple ice-cream has stemmed from our recent collaboration with Maleny Dairies, a wonderful dairy producer just up the road from us. Raspberry season is in full swing across Australia and with summer encroaching, this ice-cream recipe is perfect for cooling down and enjoying berry dairy deliciousness!
Maleny Dairies produces the best quality milk, yoghurt, cream and custard using milk from local cows. Yum!
300g frozen raspberries
½ lime juice
Make a crème anglaise. Do this by gently warming the full cream milk and vanilla in a sauce pan. While warming, whisk yolks and sugar until pale in colour. Combine yolk mix and warm cream together and cook on low heat constantly stirring until the mixture coats the back of the spoon.
Pass through a sieve and let cool. Cover with a sheet of baking paper whilst the mixture cools so that it does not form a skin.
Once cool, churn mixture in an ice cream machine. If you don’t have an ice-cream machine place mixture in freezer and stir every 20 minutes until frozen.
To make the Raspberry Ripple place the remaining ingredients in a pan. Bring to a gentle simmer then let cool.
When the ice cream is almost set fold through the ripple mix. If refreezing, make sure that you pull your ice-cream out of the freezer 10 minutes before required.
Enjoy with good friends!