Tag: ice cream

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Tom Kerridge’s raspberry ripple ice cream @RTEfood

If you’ve never made your own ice cream, now’s the time to start.

Ingredients

“This make-ahead dessert will delight guests at the end of a summer BBQ,” says chef Tom Kerridge.

“A standard vanilla ice cream base is boosted with homemade raspberry purée and the attractive ripple effect is easy to achieve.”

Raspberry ripple ice cream

Ingredients:
(Makes 1 litre)

250ml whole milk
A pinch of salt
200g golden caster sugar
1 vanilla pod, split lengthways and seeds scraped out
500ml double cream
5 large free-range egg yolks
1tsp vanilla extract

For the raspberry sauce:
200g raspberries
150g golden caster sugar

To finish:
A little whipped cream
A few raspberries

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Saffron, Honey and Ricotta ice cream .🌹

 

 

haughton ice cream

This Saffron, Honey and Ricotta ice cream isn’t too sweet – perfect for after a big meal

Ricotta adds an interesting texture here, and the saffron makes it wonderfully fragrant.

Serves 6

500ml/17 fl oz whole milk

1 tsp of saffron threads

5 egg yolks

200g/7oz sugar

250ml/8½ fl oz double cream

500g/1lb 2oz ricotta

2 tbsp honey, plus extra to serve

2 handfuls of toasted pine nuts, to serve

Bring the milk and saffron to a simmer and keep warm.

In a large bowl, combine the yolks and sugar and beat until pale.

Add half the warm milk to the egg mixture and whisk again until combined. Pour the mix into the saucepan along with the remaining warm milk. Cook over a low heat, stirring constantly until the mixture thickens into a custard and coats the back of a wooden spoon. Remove from the heat and whisk in the double cream, followed by the ricotta and the honey, until blended.

Churn in an ice cream maker according to the manufacturer’s instructions. Serve sprinkled with toasted pine nuts and a little extra honey.