Easy Lemon Raspberry Ripple Ice Cream

Easy Lemon Raspberry Ripple Ice Cream is rich and creamy with the sharp flavours of lemon and raspberry contrasting with the sweetness of the ice cream. Made with lemon curd, this recipe works perfectly as a No-churn, or make it extra smooth by churning in your ice cream maker.

The standard way to make ice cream is to make an egg custard, then fold in the whipped cream and flavourings. The joy of Easy Lemon Raspberry Ripple Ice Cream is that Lemon Curd is a type of stabilised custard, so that part of the work has already been done.

What is Lemon Curd?

Lemon Curd is an incredibly delicious preserve. It is made by gently cooking eggs, sugar, butter and the zest and juice of lemons.

It is not difficult to make, but you do need to have patience and stand over the pan to make sure the eggs don’t overcook.

Can I make other types of curd?

Yes, I make Seville Orange Curd and you can also make curd with blackcurrants or raspberries. However, the sharp taste of citrus fruit works best with the butter, sugar, and eggs.

Can I buy Lemon Curd?

Yes, you can buy lemon curd and it really speeds up the process of making the ice cream. I used ready-made lemon curd for this recipe.

Why make ice cream with Lemon Curd?

I make Chocolate Lime Ice Cream with ready-made Lime Curd and that was when I discovered that curd is the ideal quick and easy base for ice cream.

What kind of Raspberries can I use?

You can use fresh or frozen raspberries, or even canned raspberries. The raspberry sauce is cooked so fresh, frozen or canned will work equally well.

What kind of cream do I need?

Use Double or Heavy Cream because you will need to whip it and this type of cream will whip easily and hold its shape.

I don’t have Golden Syrup, what can I use?

I use golden syrup in the raspberry sauce because it prevents ice crystals from forming in the sauce. Use any light coloured sugar based syrup such as corn syrup or agave syrup.

If you can’t get any kind of syrup then increase the caster sugar to 2 tablespoons.

Do I need an ice cream maker?

No, you can make this ice cream either with an ice cream maker or without. I have included instructions for both methods in the recipe card at the end of this page.

Can I serve Easy Lemon Raspberry Ripple Ice Cream straight from the freezer?

Yes, you can. This ice cream doesn’t set solid the way many homemade ice creams do. So it can be served straight from the freezer.

How long can I keep the ice cream in the freezer?

When you taste the ice cream you will find it difficult to keep it at all! However, you can keep the ice cream in the freezer in a covered container for up to two months. After that, it will still be safe to eat but the quality may deteriorate.

Can I increase the quantities?

You can easily double the quantities. However, if using an ice cream machine, please check how much mixture your machine can churn.

If you make the ice cream with the no-churn method I suggest that you use two shallow freezer-proof containers.

How do I serve Lemon Raspberry Ripple Ice Cream?

Serve the ice cream on its own, with fresh raspberries or with a raspberry sauce. Keep some of the ripple sauce to serve with the ice cream it’s really incredibly good.

How to make Easy Lemon Raspberry Ripple Ice Cream

All quantities and full instructions can be found in the recipe card at the bottom of the page

The Ingredients

You will need:

• Raspberries
• Double Cream
• Lemon Curd
• Caster Sugar
• Golden Syrup

Make the ice cream base

• Whip the cream until it is floppy
• Fold in the lemon curd

Churn Method

• Chill the mixture in the fridge for an hour
• Add the mixture to your ice cream maker and churn for about 20 minutes or according to the instructions with your machine.

No-Churn Method

• Put the mixture into a shallow freezer-proof box or dish.
• Freeze for 2 hours, then use a fork to break up any ice crystals that have formed.

Make the Raspberry Ripple Sauce

• Place the raspberries, golden syrup, caster sugar and a tablespoon of water into a small pan
• Cook gently for about 5 minutes
• Push the raspberries through a sieve into a bowl to remove the seeds.
• Return the sauce to the cleaned pan and bring to the boil, cook for 2 minutes then leave to cool.

Ripple the Ice Cream

• Put half the semi-frozen ice cream into the base of a shallow container.
• Use a teaspoon to pour lines of raspberry sauce across the Lemon Curd Ice cream

• Use a knife or spatula to pull across the lines of sauce in the opposite direction.
• Gently top with the remaining Lemon Curd Ice Cream and repeat the process.

Freeze until ready to serve

• Cover the container and put it in the freezer for a minimum of 6 hours before serving.
• You will have about two tablespoons of raspberry sauce left over. Keep this in the fridge to serve with the ice cream.

More Ice Cream Recipes from Farmersgirl Kitchen

I love an Ice Cream Sandwich and this Strawberry  Shortbread Ice Cream Sandwich is just so good.   Crisp buttery shortbread filled with sweet strawberry ice cream and fresh strawberries.

Easy Chocolate Lime Ice Cream uses ready-made Lime Curd for a quick and easy homemade ice cream that tastes just like the Chocolate Lime sweets (candies) from childhood.

Homemade Caramel Apple Ice Cream brings together the special combination of apples and caramel which brings back memories of childhood and Caramel Apples.

More Ice Cream Recipes

• Stem Ginger Ice Cream – Recipes Made Easy
• Drambuie Ice Cream – Mad About Macarons
• Easy Strawberry Ice Cream – Tinned Tomatoes

More Dessert Recipes

You can find the recipe index in the menu at the top of every page along with other ways to sort recipes including a handy shortcut to find my Dessert Recipes.

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Easy Lemon Raspberry Ripple Ice Cream

Janice Pattie

5 from 11 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine British

Servings 2

Calories 594 kcal

Ingredients

 

MetricUS Customary units

• 150 ml double cream Heavy cream
• 150 g lemon curd
• 100 g raspberries fresh or frozen
• 1 tbsp golden syrup corn syrup
• 1 tbsp caster sugar bakers sugar (superfine)

Instructions

 

• Put the double cream in a bowl and whisk until thick and floppy.
• Add the lemon curd and gently fold it into the cream

Churn method

• Chill the mixture in the fridge for an hour then add the mixture to your ice cream maker and churn for about 20 minutes or according to the instructions with your machine.

No-Churn Method

• Put the mixture into a shallow freezer-proof box or dish.
• Freeze for 2 hours, then use a fork to break up any ice crystals that have formed.

Raspberry Sauce

• Place the raspberries, golden syrup, caster sugar and a tablespoon of water into a small pan
• Cook gently for about 5 minutes until the sugar has dissolved and the raspberries have collapsed.
• Push the raspberries through a sieve into a bowl to remove the seeds.
• Return the sauce to the pan and bring to the boil, cook for 2 minutes then leave to cool.

To ripple the ice cream

• Put half the semi-frozen ice cream into the base of a shallow container.
• Use a teaspoon to pour lines of raspberry sauce across the Lemon Curd Ice cream, then use a knife or spatula to pull across the lines of sauce in the opposite direction.
• Gently top with the remaining Lemon Curd Ice Cream and repeat the process.
• Cover the container and put in the freezer for a minimum of 6 hours before serving.
• You will have about two tablespoons of raspberry sauce left over. Keep this in the fridge to serve with the ice cream.

Video

Notes

This ice cream does not set hard because of the egg, butter, and sugar content in the lemon curd.   You can serve it straight from the freezer, although I prefer to bring it out about 5 minutes before serving. 

Make More Ice Cream

Double the ingredients to make a larger quantity of ice cream.  If you are churning then check that your ice cream maker can cope with the larger quantity. 

Nutrition

Calories: 594kcalCarbohydrates: 68gProtein: 4gFat: 35gSaturated Fat: 22gCholesterol: 103mgSodium: 254mgPotassium: 132mgFiber: 3gSugar: 62gVitamin A: 1103IUVitamin C: 14mgCalcium: 61mgIron: 1mg

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