Raspberry Ripple Ice Cream

Updated at: Sun, 08 Sep 2024 07:20:22 GMT

Step 1

Whisk together the sugar and locust bean gum (stabiliser) together in one bowl. In another bowl whisk together dextrose and fructose.

Step 2

Heat the milk, double cream and vanilla bean paste in a saucepan over a medium-low heat until it reaches 45 °C

Step 3

Mix in the sugar/stabiliser mix, the dextrose/fructose mix and the skimmed milk powder to the milk mixture.

Step 4

Then gently heat and stir the mixture till it reaches 85 °C

Step 5

Once the mixture reaches temperature, immersion blend it for around 1 minute then pour into a jug and cover with clingfilm. Cool it down in an ice bath till it reaches room temperature (25 °C)

Step 6

Refrigerate overnight (or minimum 6 hours) before using in ice cream machine

Step 7

Prepare jam ripple layer; sieve your raspberry jam if it has seeds in it. Then boil some water and add a little (1-2 tablespoons) to the jam at a time to thin it to a thick pouring consistency (rather than a thick blobs of jam)

Step 8

Whilst ice cream base/mix is chilling overnight, prepare ice cream machine as per instruction manual (I use a Cuisinart freeze first model, so I need to freeze the bowl overnight at least 12-24 hours before using)

Step 9

Remove ice cream base from the fridge, immersion blend it for 1 minute. Then pour in the base to the ice cream machine and churn in the ice cream machine for 15-25 minutes till ice cream is thick and creamy.

Step 10

Place a few blobs of raspberry jam and then a few blobs of the ice cream in a container, alternating layers till all the mixture is used up. Gently swirl to combine the two afterwards.

Step 11

For soft serve consistency, you can use the ice cream as is. For frozen ice cream, place the container in the freezer for 5-6 hours before using

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