Clotted cream raspberry ripple ice cream

Clotted cream raspberry ripple ice cream

How to Cook Desserts
Peter Cassidy

This meringue based ice cream doesn’t require an ice cream machine for churning as so much air is incorporated into the egg whites. It is equally delicious made with a purée of blackcurrants. You will need a 450g loaf tin or mould, lined with cling film.


Quantity Ingredient
350g raspberries
250g caster sugar
100ml water
1 tablespoon lemon juice
4 egg whites
few drops vanilla extract
100g clotted cream
100ml double cream


  1. Put the raspberries in a saucepan with 100g of the sugar. Cover with a lid and cook gently over a low to medium heat until the raspberries are completely soft, stirring occasionally.
  2. Press the raspberries through a sieve, trying to push as much of the pulp through as possible; you should have about 250g raspberry purée.
  3. Put the remaining 150g sugar into another saucepan, with the water and lemon juice. Dissolve over a low heat, moving the sugar over the bottom of the pan very gently without stirring or allowing it to splash up the sides of the pan. Once dissolved, increase the heat and boil the syrup until it registers 120°C on a sugar thermometer, i.e. the firm ball stage, when a small piece, cooled in water, will form a firm but not hard ball between the fingers.
  4. Meanwhile, as the syrup reaches 110°C, begin to whisk the egg whites to stiff peaks, using an electric whisk. As soon as the syrup has reached 120°C, pour it onto the egg whites, with the beaters still running, taking care not to pour the syrup onto the beaters or it may set hard on the metal.
  5. Continue to whisk until the mixture becomes a stiff meringue. Stir the vanilla into the clotted cream to loosen it. Lightly whip the double cream to very soft peaks, then fold in the clotted cream.
  6. Fold the cream mixture into the meringue. Add the raspberry purée and, using a metal spoon, marble it into the ice cream with as few stirs as possible.
  7. Carefully pour the mixture into the prepared tin or mould, and freeze overnight, or for at least several hours.
  8. Transfer the ice cream from the freezer to the fridge 20–30 minutes before serving, to allow it to soften slightly. Slice or scoop to serve.
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