This post has been a long time coming, after all when is it finally acceptable to start posting about ice cream recipes? While in gale force winds and torrential rain? Dont think so!
But, June is here, as I sit writing this the sky is blue and birds are twittering, the sun is hitting the hedge outside the window and Bert is basking on the doorstep. It is officially Ice Cream season.
This particular recipe sort of came about by accident. I had one of those brainwaves while eating something else, it went something along the lines of - Rosie getting me addicted to raspberry and nutella pancakes - ooo raspberry ripple ice cream would be good in a pancake - wonder if you can put nutella in ice cream - How can I get the base to taste as close to pancake as possible - Recipe.Born.
I think this is pretty close in taste too, the buttermilk base has the same slight tang that savoury pancakes with a little lemon juice have, and the raspberry syrup really packs a punch. Obviously the nutella isn't molten, but adding it in warm means that it doesn't freeze solid, it is instead slightly chewy and soft a complete surprise!
You don't necessarily need an ice cream maker for this recipe either, as you could whisk it periodically while it is freezing to break up any ice crystals, but an ice cream maker does mean you keep the pretty swirls and they are fairly inexpensive if you want a basic one.
Ice cream base recipe is from The Hummingbird Bakery's new book Life is Sweet, which is well worth investing in!
You will need:
1 pot (235ml) of double cream
1 pot (235ml) buttermilk
135g Caster Sugar
6 Large Egg Yolks
1tsp Vanilla Extract
Pinch of Salt
1 punnet Raspberries
2 tablespoons granulated sugar
2 Tablespoons of Nutella, gently warmed in microwave.
- In a pan combine the double cream and 100g of the caster sugar and simmer over a medium heat. In a jug, whisk your egg yolks and the remaining caster sugar until thick and pale.
- While whisking, add 1/4 of the warm cream mixture to the egg mixture to warm it up, keep whisking to avoid scrambled eggs. Add the egg mixture into the pan with the rest of the cream/sugar mixture to make a custard. Put the pan back over a low heat and constantly stir until thickened. When ready the custard should coat the back of a spoon and a line drawn through stay crisp.
- Remove from the heat and whisk in the buttermilk, vanilla and pinch of salt. Cover the custard with cling film, with the film actually touching the custard, not just the pan, and put in the fridge to cool.
- While the custard cools, put your raspberries and granulated sugar into a pan over a low heat. Allow the fruit to break up completely stirring occasionally. Once all of the fruit has broken up and the mixture resembles a syrup, sieve the syrup to remove the fruit pips. Allow to cool.
- Once your custard is cooled (around 45 minutes) churn it using the instructions for your ice cream maker. Mine requires me to turn it on, pour in the custard and wait around 20 minutes. Easy as that!
- Once your custard is churned, begin to layer it with the raspberry sauce and warmed Nutella in a freezer safe container. Once you are finished layering, take a blunt knife to give it an extra swirl, pop the lid on and freeze for a couple of hours until truly set.
- Scoop and serve in a waffle cone for the best flavour, and if you have extra raspberry syrup left over don't forget to drizzle that over too!