My daughter is a complete sucker for raspberry ice cream. So as raspberries are in season at the moment, I promised to make her some.
It was actually difficult to find a raspberry ice cream recipe online that wasn’t made with coconut. But I found a deliciously Ella recipe for black raspberry ice cream (find it here). I roughly translated it into UK weights and measures, and used an ice cream maker (which you don’t have to). She adapted it from a recipe here.
300ml double cream
150ml semi skimmed milk
1tsp vanilla bean paste
3 large egg yolks (I used 4 medium ones)
60g cream cheese
Heat the raspberries till the juice spills and then mush them. Let them cool.
Heat the milk, cream and vanilla until it just boils. Add a bit to the sugar/yolk mix to loosen it. Then gradually whisk the sugar/yolk mix into the milk/cream mix.
Add in the raspberries and cream cheese.
And I reckon would be amazing with dark chocolate chips in it or made with some Chambord (black raspberry liqueur).
And here it is with chocolate orange meringues (see my recipe here) made from the left over egg whites and fresh fruit from the garden. Deeeelicious!