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Calorie conscious raspberry ripple ice cream

  • Total Time

    3h 0m
  • Serves

    8


Perfect for summer! An easy to make custard ice cream with a distinctive raspberry ripple. Only 142 calories and 3.2% fat per serving.

Method

  1. Pour the milk into a pan, and add the vanilla paste. Heat the milk until hot but not boiling. Remove from the heat and allow to infuse for 30 minutes.

  2. Whisk together the sugar and egg yolks. Bring the milk back up to the boil and pour onto the egg yolks, whisking continuously.

  3. Return to a clean pan and simmer, stir continuously until the custard thickens slightly. Do not boil.

  4. Sieve into a clean jug and leave to cool slightly. Stir in the yoghurt then cover the surface with baking parchment and leave to cool then chill until required, preferably overnight.

  5. Blitz together the raspberries and sieve to remove the seeds. Pour the chilled custard into an ice cream maker and churn until it is thick and creamy.

  6. Spoon a layer of the ice cream into a freeze proof container then drizzle with some raspberry purée. Repeat with the remaining ice cream and raspberry purée then freeze until required.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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