Photo: Ian Dooley
Raspberry ripple ice cream
8 ingredients
30 min
Serves 6
openrecipes
This is a must for summer - rich custard ice cream can only be improved by sharp raspberry sauce rippled through.
Estimated Nutrition (whole recipe, rough)
403
Calories
16g
Protein
20g
Fat
41g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Blackcurrant | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 600ml/1 pint 1fl oz double cream
- 600ml/1 pint 1fl oz full-fat milk
- 1 vanilla pod
- 10 large free-range egg yolks
- 225g/½lb caster sugar
- 500g/1lb 2oz fresh raspberries or blackcurrants
- 50g/2oz caster sugar
- 3 tbsp water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes