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Title: Raspberry Ripple
Categories: Dessert Icecream
Yield: 6 Servings
| 850 | ml | Cream, whipping |
| 1 | Vanilla pod | |
| 6 | Egg yolks | |
| 85 | g | Sugar, castor |
| ===FOR THE RIPPLE========== | ||
| 340 | g | Raspberries, fresh |
| 85 | g | Sugar, castor |
| 6 | tb | Wine, Raspberry eau de vie, [framboise] |
| 12 | Ice-cream cones, or wafers |
Place the cream and vanilla pod in a saucepan, bring slowly to the boil, then immediately remove from the heat and leave to infuse for 30 minutes.
Beat together the egg yolks abd castor sugar until pale aned thick, then slowly whisk in the cream. Pour back into the saucepan [with the vanilla pod] and return to a low heat, stirring continuously. Keep stirring until the mixture thickens to a custard and leaves a trail. Make sure it doesn't boil or it will separate.
Immediately pour into a large chilled bowl and keep stirring until mixture is tepid, or it can split. Cover and chill, then either churn according to your ice-cream machine's instruction or transfer to the freezer. Stir the semi-frozen mixture every hour or so until it forms a creamy ice-cream.
Meanwhile, gently heat the raspberries with 85g sugar and 6tbsp raspberry eau de vie. Dissolve the sugar and simmer for 5 minutes. Immediately puree and strain the mixture. Cover and chill.
When the ice-cream is firm enough to hold its shape, fold in the cold raspberry puree so that it ripples through the mixture. Cover and freeze for at least an hour. Allow to soften for 30 minutes in the fridge before serving in soft scoops with ice-cream wafers or ice-cream cones.
This is part of a fish supper menu [MM coded H&A/JUL97]
from HOMES & ANTIQUES [BRITISH EDITION] / JULY 1997 by SYBIL KAPOOR typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 06-26-98 (10:56) The Neverending Bbs (286) Fido-Natio
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