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Categories:Viewed: 92 - Published at: 4 years ago
Ingredients
- 1 None vanilla bean, halved and seeds scraped out
- 1 1/4 cups milk
- 7 oz heavy cream
- 5 None medium egg yolks
- 1/2 cup sugar
- 4 oz raspberries, plus raspberries to serve
- None None Mint leaves, to garnish
Method
- Place the vanilla pod, vanilla seeds, milk and cream in a saucepan and bring to a boil. Meanwhile, beat the egg yolks with 1/3 cup of the sugar until light and creamy. Remove the vanilla pod from the milk and discard.
- Reduce the heat and stir the egg yolk mixture into the pan. Pour the entire mixture through a sieve and into a metal bowl. Leave to cool.
- Once cooled, place the ice cream mixture into the freezer for 5 hours. Stir the ice cream every hour, to prevent it solidifying as it freezes.
- Place the raspberries and the remaining sugar in a blender and puree until smooth. Pour through a sieve and discard the solids. When the ice cream is almost set, gradually pour the raspberry mixture over it. Very gently stir together to create ripples of raspberry. Place back in the freezer.
- Use an ice cream scoop to scrape balls of ice cream from the bowl. Serve in small bowls and decorate with mint and raspberries. Serve.
