Go Back
Lemon Raspberry Ripple ice Cream with Scoop

Easy Lemon Raspberry Ripple Ice Cream

Janice Pattie
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.
5 from 11 votes
Prep Time 15 mins
Churning Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine British
Servings 2
Calories 594 kcal

Ingredients
 

  • 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
Don't Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE 'How To Adapt Recipes For Your Slow Cooker’ printable!