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