Prep time: 30 minutes (5 hrs freezing time)
Cooking time: 25 mins
Ingredients
-
- 4
egg yolks
- 125g
caster sugar
- 300ml
full fat milk
- 300ml
Blue Dragon Coconut Milk
- 300g
fresh or frozen raspberries
- 150g
caster sugar
- 100ml
water
Serves: 4-6
Try this recipe with
Lychees in Syrup
Coconut Raspberry Ripple Ice cream
A sweet and delicious ice cream that matches creamy coconut with zingy raspberry.
Preparation:
- Beat together the egg yolks and sugar for a few minutes until thick and creamy. Pour the milk into a saucepan and gently bring to the boil. Pour the hot milk over the egg mixture and whisk until smooth. Pour the mixture back into the pan and gently heat, stirring contantly until it is thick enough to coat the back of a wooden spoon. Remove from the heat and leave to cool.
- For the raspberry sorbet/'ripple', place the raspberries in a food processor and pulse until smooth. Pass through a sieve to remove the seeds and set aside.
- Put the sugar and water into a small saucepan and heat gently until dissolved. Increase the heat and boil for 10 minutes. Remove and leave to cool, then stir in the raspberry puree. Cover and chill for 30 mins in the fridge.
- Add the coconut milk to the cooled ice cream mixture, and either churn it in an ice cream maker or put into a freezer-proof container and freeze, beating at hourly intervals.
- After 3 hours, drizzle over the sorbet mixture and stir into the ice cream in large swoops with the end of a metal spoon. Cut though the swirls in alternating directions to create intricate patterns in the ice cream.
- Continue to freeze until firm.