- 0:10 Prep
- 0:25 Cook
- Makes 1.25L
- Capable cooks
Get the scoop on homemade ice cream with this ‘berry’ irresistible treat.
Ingredients
- 435ml (1 3/4 cups) milk
- 310ml (1 1/4 cups) thickened cream
- 5 egg yolks
- 140g (2/3 cup) caster sugar
- 150g chopped white chocolate
- 200g raspberries and
- 2 tablespoons caster sugar
Method
- Step 1Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. Place milk and cream in a saucepan. Bring milk mixture to a simmer in a saucepan. Pour over white chocolate in a heatproof bowl. Set aside for 5 minutes. Stir until smooth.
- Step 2Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. This traps air into the mixture, giving the ice-cream a light texture. Whisk in the cream mixture.
- Step 3Pour into a clean saucepan. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it.
- Step 4Transfer the mixture to a medium heatproof bowl. Cover the surface of the custard with plastic wrap to prevent a skin forming. Set aside for 30 minutes to cool. Place in the fridge for 2 hours to chill.
- Step 5Pour the custard into the chilled loaf pan. Cover with foil and place in the freezer for 6 hours or until it’s almost set. Use a metal spoon to roughly break up the ice-cream. Transfer the ice-cream to a large bowl.
- Step 6Combine 200g raspberries and 2 tablespoons sugar in a bowl. Set aside, stirring occasionally, for 1 hour to macerate. Use a stick blender to blend until almost smooth. Strain through a fine sieve into a jug. Discard seeds.
- Step 7Use an electric beater to beat for 3 minutes or until smooth and pale. This breaks up the ice crystals and gives the ice-cream a smooth texture. After beating the half-frozen ice-cream, pour half of it into the loaf pan. Spoon half the raspberry puree on top. Use a knife to swirl.
- Step 8Repeat with remaining ice-cream and puree, then cover with foil and freeze for 4 hours or until firm.
Notes
Allow 35 mins cooling, 2 hours chilling & 10 hours freezing time.
Cooking tips:
Use thickened cream – double cream can curdle and form granules of fat in the ice-cream, giving it a crumbly texture.
Stir the custard mixture constantly – if it catches on the base of the pan the egg will scramble.
To save time, quickly chill your custard in a sink half-filled with water and ice cubes, or make it 1 day ahead.
Freezing tips:
For firmly frozen ice-cream, make sure your freezer temperature is at least -18C.
Cover the surface with plastic wrap. Exposure to air causes freezer burn, which ruins the texture of the ice-cream.
Store your ice-cream in the freezer for no more than a month or it will start to lose flavour and become icy in texture.
Serving tips:
For the best flavour, remove ice-cream from the freezer 5-10 minutes before serving.
To easily serve ice-cream, dip your ice-cream scoop or spoon in hot water between scoops.
Don’t refreeze softened ice-cream or it will have a chewy texture.
Ice-cream makers: For an easier and faster way to make ice-cream, use an ice-cream maker. Here’s a quick guide.
Basic ice-cream maker This has a removable bowl that you freeze overnight. The mixture freezes as it touches the bowl and a paddle scrapes it from the side, churning it into ice-cream in about 30 minutes.
Advanced ice-cream maker This has an internal compressor so there’s no need to pre-freeze the bowl, which is ideal if you want to make several batches in one go. Once the custard is chilled, your ice-cream is ready to eat within about 45 minutes. Go to www.cuisinart.com.au for more information and stockists.
- Author: Michelle Southan
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
