Our raspberry harvest continues to delight, so I’ve had lots of opportunities to experiment with different recipes (the raspberry vinegar, by the way, is completely delicious). As we’ve had a couple of lovely warm days, and more to come I hope, it seemed a really good time to make ice cream (but isn’t it always a good time to make ice cream?), using a simple no-churn recipe.
I love this recipe because you don’t have to faff around making a custard and it doesn’t need any whisking whilst freezing either, so once it is mixed and in the freezer, it is all done. The key ingredient is condensed milk – I am not going to preach – this is not the place – but please think of avoiding buying the Nestle version, supermarket own-brands are reasonably easy to get hold of.
Raspberry Ripple Ice Cream - no churn
Raspberry Ripple Ice Cream
- 350g raspberries
- juice of 1/2 lemon
- 140g caster sugar
- 200ml condensed milk
- 500ml double cream
You will need a shallow freezer container with a lid – mine is about 11 inches by 6 inches and is about 3 inches deep, and is absolutely ideal.
- Weigh out 250g of the raspberries into a saucepan and add the lemon juice and sugar. Heat gently and stir until the sugar has dissolved then simmer for about 15 minutes. Sieve the raspberries into a bowl to remove the pips and then chill the syrup you end up with.
- Put the condensed milk and cream in a bowl, stir together, and then chill.
- Gently crush the remaining raspberries with a fork to break them up – you don’t want a mush, just smaller bits of raspberry – put these in the fridge too.
- When the raspberry syrup is thoroughly chilled, take the condensed milk and cream mixture from the fridge and whisk it until it forms soft peaks. Stir the crushed raspberries into the syrup.
- Dot spoonfuls of the syrup mix in the bottom of your container (use about a quarter of the syrup), and then dollop a few spoonfuls of the cream mixture (use about a third of the mix) on top. Swirl them around a bit to create a ripple effect. Repeat this layering and swirling a couple of times until the cream mix and syrup are used up. Try not to over mix if you want to create the classic ripple look.
- Put the container into your freezer – it will take up to 6 hours for the ice cream to fully freeze (but you know, you don’t have to wait that long….).