Good Food
Ingredients
Raspberry ripple
Method
1.Heat milk, half of cream and 1/2 cup of sugar in a pan on medium. Bring to a simmer, stirring occasionally. Remove from heat.
2.Using an electric mixer, beat egg yolks, vanilla and remaining sugar for 5-6 mins, until thick and pale. Transfer to a large bowl and whisk in hot milk mixture. Strain into a clean saucepan on low heat and stir for 4 mins, until custard thickens and coats back of a wooden spoon.
3.Add chopped chocolate and stir for 1 min, until chocolate melts. Gradually stir remaining cream into hot custard. Place bowl over a bowl of ice and chill for 30-40 mins, stirring occasionally.
4.Churn custard in an ice-cream machine, or alternatively pour into a shallow metal container, cover with foil and freeze for 4 hrs, stirring occasionally to prevent ice crystals forming, until semi-frozen.
5.Meanwhile, to make ripple, process raspberries until smooth. Strain and discard seeds. Stir raspberry puree, glucose and sugar in a pan on medium heat, until sugar dissolves. Bring to boil and remove from heat. Cool. Transfer to a bowl. Freeze, stirring occasionally, for 2 hrs, until slushy.
6.Line a 14cm x 21cm loaf pan with plastic wrap. Spoon ice-cream into pan. Add three-quarters of raspberry ripple. Using a knife, gently swirl ripple through ice-cream. Cover with plastic wrap and freeze for 4 hrs or overnight, until firm.
7.Turn ice-cream onto a plate. Use a fork to crush raspberries and icing sugar and spoon over ice-cream. Top with remaining ripple and shaved chocolate. Slice with a hot knife to serve.
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