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Home cooking; Raspberry ripple crunch ice cream.

Ingredients 250g fresh raspberries 2 tbsp icing sugar 6 large egg yolks 75g golden caster sugar 568ml whole milk 284ml tub double cream 2 vanilla pods, split 2 x 40g Crunchie bars, chopped Method Place 150g of the raspberries in a sieve over a bowl and press them through with the back of a spoon, discarding the seeds. Sweeten with the icing sugar, adding more to taste if necessary..

Put the egg yolks in a bowl with the caster sugar and mix to combine.

Heat the milk with the cream and vanilla pods until nearly at boiling point, then pour over the eggs, stirring continuously.

Rinse the milk pan and strain the custard back into the pan, discarding the vanilla pods.

Return the pan back to a medium heat, stirring continuously until thickened and coating the back of a spoon. Strain the custard into a clean cold bowl and cover with greaseproof paper to prevent a skin forming.

Once the custard is cool, churn in an ice cream machine according to the instructions, until thick and smooth. Alternatively, place in the freezer. After two hours, whisk to break up the crystals until thick and smooth. Gently swirl in the raspberry puree, remaining raspberries and Crunchie chunks.

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Copyright 2009 Gale, Cengage Learning. All rights reserved.

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Publication:Western Mail (Cardiff, Wales)
Date:Jun 24, 2009
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