Raspberry ripple

Raspberry ripple

By
From
Ruby Violet's Ice Cream Dream
Makes
150 ml
Photographer
Danielle Wood

Churn with vanilla for the classic raspberry ripple ice cream.

Ingredients

Quantity Ingredient
400g fresh or frozen raspberries
80g granulated sugar

Method

  1. Heat the fruit, sugar and 45 ml water (only add the water if using fresh raspberries) into a large saucepan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8–10 minutes, or until the fruit has broken down.
  2. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.
  3. Return the strained fruit juice to the heat and bring it to a simmer. Continue to simmer until the mixture is syrupy and thick like a jam.
  4. Set aside until completely cooled. Store in the fridge for up to 1 week.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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