Raspberry Ripple Ice-cream by Ian Orr

Ingredients

1 litre milk
200ml double cream
10 large egg yolks
1 vanilla pod or 1 table spoon vanilla essence
240g caster sugar

500g raspberries
50g caster sugar
2 tablespoons water

Method

First mix the eggs and sugar together, then put the milk, cream and vanilla to a bowl and whisk into egg mixture. Place the egg mix into a pan and cook for about 10 mins on a low heat to coat the back of the spoon. Then strain into a clean container allow to cool. When cold place into ice cream machine or just place into freezer and keep whipping it with a spoon every 2 hrs.

For the raspberry sauce place into a pot with the sugar and water and bring to boil, cook for about 10 mins until soft, then strain and place in fridge to cool. When ice cream is nearly set, fold the raspberry sauce into the ice cream and mix it, place into the freezer and serve when ready.

Tip you can make this with any fruit, or leave the fruit out to make a beautiful vanilla ice cream. The ice-cream would be lovely served with my Chocolate Fondant – click HERE for the recipe

If you’d like to watch a live cookery demonstration by Ian Orr at our flagship restaurant; Browns Bonds Hill in Derry / Londonderry, take a look at our events page here

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