Homemade Raspberry and Vanilla Ice Cream
SPONSORED GUEST RECIPE
How time flies, we’re already halfway through the summer and it’s nearly August! Have you made the most out of the summertime? If not, why not make some raspberry and vanilla swirl homemade ice cream? It’s one of the traditional summer things you can do and there’s no excuse if you have an ice cream maker sitting in your cupboard.
If you don’t have an ice cream maker, you can still make your own homemade ice cream—it will just take a while longer (although worth it)! Still interested? Read on.
The ingredients you’ll need for the raspberry sorbet include: 75g glucose (dextrose powder) available in larger supermarkets, 250g raspberries (plues extra for serving), 200ml water, juice from 1 lemon, and 75g caster sugar.
To make the vanilla ice cream you’ll need the following ingredients: 15g glucose, 1 tablespoon of cornflour, 1 vanilla pod, 300ml of full fat milk, 4 large egg yolks, 300ml double cream, and 70g caster sugar.
- First, mix and dissolve the sugar by putting the glucose and water on low heat, boiling in a pan for 3 minutes. Once cooled, pour the mixture in a blender and add the raspberries and lemon juice, then blitz until it’s pureed and sieve it over a bowl
- Secondly, get rid of the pips and churn the mixture in your ice cream maker. If you dont have a machine you can use the ‘still freeze’ method (which is putting the mix into a mixing bowl and leaving it in the freezer. During the freezing process, take it out and mix it with a hand mixer)
- Thirdly, take the seeds out from the vanilla pod, and then place it in a pan and heat it up with the milk. Next, remove the pod and put it aside. Then whisk the sugar, eggs, cornflour, and glucose in 1 bowl and blend in the milk. Put the mixture back into the pan on a low heat and stir until it thickens slightly. Then put it aside to cool the mixture down
- Once the mixture has cooled down, put it into a bowl and whip in the cream. Put the mixture into the ice cream maker and churn (or still freeze_ as before
- The last step is to combine the mixture with the sorbet and freeze overnight
This easy recipe is perfect for dinner parties or families as it serves between 8 and 6 people. Dont forget to add a few of those extra raspberries when serving!
Why buy and eat ice cream out when you can make your own delicious homemade ice cream? It’s cheap and simple to follow and no one needs to be a top chef with a restaurant insurance quote to make this tasty treat.
Angelina Foster, Guest Reviewer
