John's raspberry ripple cheesecake ice cream
John Whaite is making no-churn raspberry ripple cheesecake ice cream and showing us what you can do with it this Summer including a cone, an ice-cream sandwich and a sundae!
(Makes just over a litre)
Ingredients:
Raspberry coulis:250g raspberries125g caster sugar
Ice cream:
180g tub full-fat cream cheese397g tin condensed milk600ml double cream1tsp vanilla bean paste120g digestive biscuits, roughly crushed
Method:
For the coulis, place the raspberries and sugar in a small pan. Heat until the raspberries break down. Blend until smooth, and pass through a sieve to remove the seeds. Cool.
For the ice cream, mix together the cream cheese, condensed milk, cream and vanilla paste.
Whisk until soft, floppy peaks form, then fold through the biscuits. Ripple through the raspberry coulis.
Decant into a large airtight tub, and freeze overnight, or for at least six hours.
After storing in the freezer, remember to leave the ice cream out at room temperature for 15 minutes or so, before serving.
If liked serve with wafers, sandwich between shortbread, or add toppings of your choice.