Monday, December 24, 2007

December 16, 2007: Raspberry ripple icecream`

'Tis the season for berries and icecream, and I found just the recipe to celebrate on A Cracking Good Egg. It's raspberry ripple at its best. The vanilla custard is thick, sweet and contains whole eggs so it doesn't leave any whites in my fridge to stare at me for a week afterwards. (I don't have the courage to utilise my aging egg whites for this...) The raspberry syrup is luridly hued and as tart as the real fruit that goes into it, the perfect counterpoint to the rich vanilla. I shared it with Michael, Mike and Jo-Lyn after our meal at Blue Corn, receiving repeated oohs and aahs.

I'll be making this again, if not to win more friends and influence people, then certainly to perfect my swirling technique!

Raspberry Ripple Icecream

250mL milk
3 eggs
160g castor sugar
1 teaspoon vanilla extract
500mL single cream
125mL water
juice of half a lemon
250g raspberries

In a saucepan over low to medium heat, bring the milk not quite to the boil and then set aside. Whisk together the eggs, 120g of the sugar and vanilla, then add the hot milk, still whisking.

Put the mixture back on low heat, whisking, until it thickens a little. Turn off the heat and add the cream, still whisking continually. Cool the mixture and then store it in the fridge until completely cold, at least an hour.

In a small saucepan over low heat, combine the water, remaining sugar and lemon juice and bring to the boil. Simmer until it has reduced by half, then turn off the heat. Blitz it in a food processor with the raspberries until smooth. Strain the syrup and refrigerate.

Retrieve the vanilla custard from the fridge and strain it - there may be a few solidified egg bits if you're a lazy custard-stirrer like me. Churn the custard in an icecream maker according to the manufacturer's instructions. Transfer the vanilla icecream to a container a quarter at a time, swirling through some raspberry puree in between. Freeze for several hours until firm.


  1. Egg whites: chicken!

    The rest: sounds fab... and thanks for your recent inspiration for me to use my yolks and a bag of apricots for something similar:)

  2. I am totally chicken. :-P But now that I know macarons use old egg whites, I might work my way up to them. They'd be a great way to split eggs with icecream!

  3. EGGS!!!!!!!!!!
    How does that become vegetarian.
    It is the egg of a chicken.
    Eggs are not vegetarian period.
    I think your heading is appropriate"wheres the beef".
    I don't think you are calling yourselfs vegetarians.
    Well I came here from a google searching for vegetarian recipes.
    Oh and FYI Vegan Vegetarian means no dairy. Some people think that Vegan means no Egg.
    Vegetarian means no egg

  4. We identify ourselves as vegetarian because we eschew all meat while still consuming eggs and dairy products (organic and free range wherever possible). This is entirely consistent with the definition of vegetarianism in our culture - take a look at Wikipedia, the Australian Vegetarian Society, or the Vegetarian Network Victoria's definitions. These sites also carry clear explanations of veganism.

    I assume you have a beef with us, so to speak, because you choose not to eat eggs. I respect that choice. However, if you'd like to persuade others to do the same, you'll have a greater chance of success if you use your name and some manners next time.

  5. It looks like a beautiful ice cream Cindy and most worthy of making. I eat mostly non dairy but would make an exception for this Beauty.

    1. Welcome, wild herb woman! Good news is I have plenty of dairy-free icecreams on the blog too. :-)