Two weeks ago I bought an ice cream maker. It was one of those impulsive buy that are far too easy to make on Amazon. But I had to convince my husband first. “I will use it a lot!” “it’s good to eat homemade ice cream as it’s not loaded with sugar!” “it will be so much healthier than supermarket ice cream!” I pleaded. He eventually agreed, so I now have to stick to my words and make the most it!
After our day out picking berries in Buckinghamshire, I returned home with a punnet full of raspberries, so I used half of it to make ice cream. It took me a couple of days to make it, as you need to make the cream and raspberry sauce first, then leave them in the fridge overnight; then make the ice cream and leave it in the freezer overnight. I then decided to make ice cream sandwiches (add another day to make the cookie dough and leave it overnight). Finally, yesterday afternoon my Raspberry ripple Ice Cream Sandwich was ready! :)
When my husband tried them, he loved them and said they were amazing! I think buying the ice cream maker was worth it! ;)
Adapted from The Guardian – La Grotta raspberry ripple ice cream
For the ice cream
For the raspberry syrup
Pour the milk and cream into a pan; add the vanilla extract and the pinch of salt. Place on a low heat, stirring occasionally.
Mix the egg yolks and sugar in a bowl. When the milk starts to simmer, remove from the heat, pour the milk into the egg mixture, leaving a little in the pan, and combine with a whisk.
Set the pan back on the stove and pour in the egg-and-milk mixture. Slowly heat it up, stirring constantly with a heart-shaped whisk. When it thickens, take it off the heat (if you have a thermometer, wait till the temperature reaches 85 ºC).
Put the pan into a sink full of cold water with ice cubes in it: that will cool it down really quickly. Once it’s at room temperature, cover the pan with clingfilm, put the lid on top and sit it in the fridge overnight.
Now make the raspberry syrup. Set the raspberries in a bowl with the sugar over a pan of simmering water (a bain marie). Cook until the raspberries burst and the sugar dissolves.
Once it’s cooked, blitz with a hand blender and push through a sieve to remove the pips, getting as much fruit through as possible (I skipped this stage, as the syrup was too thick to pass through the sieve). Let the syrup cool and chill in the fridge overnight.
The next day, put a large bowl (preferably metal) in the freezer. Pour the ice cream mixture into an ice-cream machine, making sure the machine is churning before you pour. Churn for 30 minutes or until the mixture looks dry.
Now spoon the churned ice cream out into the frozen bowl. Pour the syrup over the top and fold, making your own swirls. Scrape it all out into an airtight container and freeze: it will keep for a month.
For the ice cream sandwiches, I made Brown Sugar Cookies using a recipe by Buttercream Blondie.
Cream the butter and all the sugar until light and fluffy. Add the eggs and vanilla extract.
In a separate bowl, sift the flour, salt and baking soda. Add the dry ingredients to the cookie mixture.
Wrap the dough in plastic and leave it in the fridge for few hours or overnight.
Scoop out the dough into small balls the size of a walnut (I used a cookie scoop).
Bake at 170ºC for about 12-14 minutes.
Remove the ice cream from the freezer 20-30 minutes before making the sandwiches.
When the cookies have completely cooled down, fill them with ice cream and freeze for a few hours.