Hooray! Summer has finally arrived in London and it is 31 degrees outside – so who can resist making some super easy ice cream which you don’t even need to churn. Just 5 ingredients and 10 minutes of beating (OK, and a little bit of freezing) and you will have deliciously indulgent raspberry ripple ice cream to cool you down.
SUPER EASY RASPBERRY RIPPLE ICE-CREAM
Makes about 1 litre
Takes 10 minutes to make, plus 4 hours or so to freeze
- 600ml double cream
- 1 x 397g tin condensed milk
- 1 vanilla pod, seeds scraped (or 2 tsp vanilla extract – not essence as that is not nearly so nice)
- 225g fresh raspberries, plus a few extra for serving
- 3 tbsp icing sugar
- Amaretti biscuits or shortbread, to serve
- Pour the cream, condensed milk and vanilla seeds or extract into a large bowl and whisk with an electric whisk until it forms soft peaks.
- Place the raspberries and icing sugar into a small blender and blitz together and then pass through a sieve to remove the seeds. Taste and add more icing sugar if it is too tart. If you don’t have a blender just bash them about a bit in a bowl and then press them through a sieve. It will take slightly longer but will have the same effect.
- Carefully fold the raspberry puree into the cream mix to create a ripple effect. (Save a little of the raspberry puree to spoon over just before serving). Spoon into a Tupperware box with a lid and freeze for 3-4 hours or until set. There is no need to churn as the mix will be delightfully creamy without any of the usual faff.
- Remove from the fridge 10 minutes before you want to serve, scoop into balls and serve with a little drizzle of the reserved raspberry puree and a few fresh raspberries and an Amaretti biscuit or two on the side to add the perfect crunch.