Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
6
- 300milliliter thickened cream
- 1 cup milk
- 1 vanilla bean
- 300grams fresh or frozen raspberries
- 1tablespoons vodka
- 4 free range egg yolks
- 1/3 cup caster sugar, plus 2 tbs caster sugar extra
Nutrition per serving
1350kJ / 323Cal
1350 Kilojoules or 323 Calories
16% of daily energy intake*
Protein
5.2grams
Fat
24.5grams
Carbs
20.0grams
Sugars
19.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Follow the directions for Basic vanilla ice-cream (see recipe) to Step 6. To make the raspberry swirl, heat 300g fresh or frozen raspberries, 2 tbs caster sugar and 1 tbs water in a saucepan over a low-medium heat, stirring often, or until raspberries soften and form a sauce. Reduce heat to low and cook for a further 5 minutes.
Step 2 of 2
Remove from heat and strain in a sieve to remove seeds, if desired. Stir in 1 tbs vodka, if desired. Chill until cold. In a container, layer beaten ice-cream in Step 6 with dollops of raspberry sauce. Swirl through using a flat knife. Seal and freeze overnight or until firm.
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