Fruit ripple ice-cream
Phil Vickery shows us how to cook a three-course meal, with frozen ingredients, that will feed the family for under £15. Phil's back with pudding - easy fruit ripple ice-cream.
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Preparation time: 15 minutesCooking time: 5 minutes
Ingredients
250g castor sugar150mls cold water8 egg yolks575mls very lightly whipped double cream3 tsp vanilla extract350g any frozen fruit, defrosted (blackcurrants, raspberries are my favourite)150g castor sugar
Method
Place the 250g castor sugar and water in a pan and bring to the boil. Once boiling leave to boil for 5 minutes, bang on, no more no less. I use a small digital timer.
Place the egg yolks into a mixing bowl, and once the sugar and water have been boiling for 2minutes, set the machine to medium speed.
At 5 minutes, take the sugar and water off the stove, turn the machine up to full speed, and pour onto the egg yolks. Whisk until thick, foamy and cold.
Liquidise the fruit and 150g castor sugar together and strain through a fine sieve
Remove the egg yolk mixture from the machine
Carefully fold through the lightly whipped cream
Partially fold through the fruit puree and freeze, beat overnight