Strawberry Ripple Ice Cream

I love ice cream. In fact I love it so much that I really enjoy making my own. There are endless flavour possibilities and combinations AND it’s made with real cream. No extra additives needed. Today I bring you Strawberry Ripple Ice Cream.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream perfect on a hot sunny day.

Dreamy, creamy strawberry ice cream, with an intense strawberry syrup rippled through. This isn’t any ordinary ice cream, this is THE best Strawberry Ripple Ice Cream you could ever imagine.

And you too can make it at home. It’s really easy!

You make a vanilla custard, make a strawberry coulis, mix, freeze and that’s when the magic happens!

Ok so there’s a tiny little bit more to it than that, but preparation time for this delicious ice cream is about 15 minutes.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream you know you want to dig in?

I love properly churned ice cream, by that I mean ice cream that is mixed whilst it freezes. It allows the ice crystals to stay really small and results in the creamy texture we all associate with ice cream.

As our old ice cream maker is literally on it’s last legs, I have a new one from Andrew James it can be found¬†here and has won a coveted Which Best Buy Award. Having said before that any new piece of kitchen kit needs to earn it’s place in my kitchen, I’d say if you love ice cream, it definitely worth buying an ice cream maker. They are fairly small appliances and I keep the ‘frozen’ bowl part permenantly in the freezer, whilst the other parts stay in the box.

FF Strawberry Ripple Ice Cream
Bring out a tub of this Strawberry Ripple Ice Cream and see the smiles appear!

The ice cream custard base pretty much stays the same and then you can add whatever flavours – you just wait until I start making chocolate versions ūüėČ.

So having an ice cream maker in our kitchen is essential. For those of you on a gluten free diet, ensure the corn flour that you but is certified gluten free, then you can happily make these delicious, dreamy treats. Everyone should be able to enjoy ice cream, so for those of you with lactose/dairy/egg intolerance I will be working on some extra recipes so that you too can enjoy this delightful, cooling treat during the summer.

There is one thing that I do feel passionately about and that is good quality, seasonal produce. If you grow your own fruit even better! Using British frozen fruit, which I do often during the colder months is a great alternative, as is using tinned fruit. I use tinned peaches to make my¬†Peach and Banana Smoothie in the winter and it tastes utterly delicious. That doesn’t mean I don’t eat some imported produce, but here in the UK we have incredible ‘Pick Your Own’ farms, farmers markets and even some supermarkets that stock local produce.

I guess what I’m saying is, life is about balance. If we can support our Britsh farmers and even grow some of our own fruit and veg (watch out or an exciting new gardening diary, coming soon on this blog) we are not only getting the freshest produce, picked at it’s peak, but also supporting our farmers and local producers too.

FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream

Recipe: Makes 1 litre Strawberry Ripple Ice Cream

400g British Strawberries

2tbsp Framboise – raspberry liquer – substitute with apple juice if preferred

1tbsp Fresh Lemon Juice

8tbsp Caster Sugar

300ml Double Cream

300ml Milk – whole or semi-skimmed

1tsp Corn Flour (also known as corn starch)

4 Large Free Range Egg Yolks Рthe egg whites can be frozen for up to one month  (perfect for making Lemony Strawberry Pavlova)

1tsp Vanilla Extract – I use Nielsen-Massey

Method: Ensure the ‘frozen’ part of your ice cream maker has been in the freezer for at least 24 hours – or according to manufacturers instructions.

Making the Ice Cream Custard Base:

For step by step photographs of how to make the ice ceram custard base please see here

  • Place the milk and¬†cream into a heavy based saucepan over a medium heat.
  • In a heatproof bowl add the egg yolks, 6 tablespoons of caster sugar, vanilla extract and corn flour. Whisk until pale and frothy.
  • When the cream/milk in the pan has reached scalding point – small bubbles appear around the edge of the milky liquid, but it has not boiled – remove the pan from the heat.
  • With the whisk on slow speed gently pour the hot milky liquid into the bowl with the whisked egg yolks.
  • Once combined tip the whole mixture back into the saucepan and cook over a low heat until the custard thickens and covers the back of a wooden spoon.
  • Pour the hot custard¬†into a heatproof bowl, through a fine sieve.
  • Place cling film directly on top of the custard to stop a skin from forming.
  • Allow the custard to cool slightly before placing the bowl in the fridge to chill.
FF Strawberry Ripple Ice Cream
Ice Cream base ready to be covered in cling film.

Making the Strawberry Coulis and Sauce:

  • Wash the strawberries and pat dry with a clean tea towel.
  • Remove all of the green stems (hull) and place the strawberries into a blender.
  • Add 1 tablespoon of caster sugar, the framboise and lemon juice.
  • Pulse and then blend on a high speed until you have a very smooth pur√©e.
FF Strawberru Ripple Ice Cream
Fresh strawberry coulis.
  • Pour half of the strawberry coulis into a small saucepan and add 1 tablespoon of caster sugar.
  • Cover the other half with cling film and place in the fridge.
  • Gently bring the strawberry coulis in the saucepan up to a boil and continue to let it bubble until reduced by half. You will be left with an intensely strawberry, jam like syrup. Pour into a bowl to cool.

Churning the Ice Cream:

  • Set your ice cream maker up as per the instruction manual.
  • Pour the non concentrated strawberry coulis into the custard base and stir.
  • Pour the strawberry ice cream base into the machine maker and churn until you have a thick, but not solid, ice cream. Mine took approximately 20 minutes to curn to a thick, yet still soft, ice cream.
  • Stop the ice cream maker and remove the lid.
FF Strawberry Ripple Ice Cream
Creamy, thick strawberry ice cream.
  • Remove the plastic churning paddle and lick off all the soft ice cream to ensure it tastes good!
  • Using a silicone spatula transfer the ice cream to a suitable, freezer proof, ice cream tub.
  • Pour over the concentrated strawberry syrup and using a wooden spoon handle, ripple the intense strawberry syrup through the ice cream.
FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream such an intense strawberry colour.
  • Place the Strawberry Ripple Ice Cream into the freezer to completely firm up, 4-8 hours.
  • To serve, remove the ice cream from the freezer 10 minutes before serving. The small amount of alcohol added, stops this ice cream from setting completely solid.
  • Scoop into a waffle cone or bowl and enjoy!
FF Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream creamy, with an intense ripple of strawberry running through!

Ice Cream has to be right up, at the top, on my list of summer comfort foods. Whether it’s a sweltering hot day and I just want to cool down, or Wimbledon is on telly and I’m dragging out dinner, because the match is too good to miss. A cooling scoop of ice cream, in a cone, hits the spot.

If you haven’t tried making ice cream before, yet love it as much as I do, why not get an ice cream maker? You can play around with flavours, textures and make whatever combination you like!’

If you’ve enjoyed this recipe for Strawberry Ripple Ice Cream here are a couple of other recipes you might like too:

Blackberry Chocolate Chunk Ice Cream

FF Strawberry Ripple Ice Cream
Blackberry Chocolate Chunk Ice Cream a great flavour combination.

Raspberry Chocolate Ice Cream Sundae

FF Strawberry Ripple Ice Cream
Raspberry Chocolate Ice Cream Sundae can be eaten any day of the week ūüėČ

Very Vanilla Ice Cream

FF Strawberry Ripple Ice Cream
Very Vanilla Ice Cream great for sandwiching between two cookies!

 

Ice Cream is such a great dessert option for summer barbecues, where people have feasted on deliciously cooked fish and meat. It is portable in cones, and brings out the kid in everyone.

Let’s hope that the unpredictable British weather gives us a few good weekends, where we can have fun in the sun and enjoy the great outdoors.

Sammie xx

Andrew James UK Ltd provided me with this ice cream maker, for the purposes of review. All opinions, views, content and photography are my own. I was not paid to write this post. Please see my Disclosure Policy

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Boozy Berry Sauce

If you want to vamp up your desserts I have the perfect Boozy Berry Sauce to do it with. Raspberries, strawberries and morello cherry conserve, mingle together with a decent splash of Framboise, to make a very classy fruit sauce.

Waffles Boozy Berry Sauce
Boozy Berry Sauce delicious with Vanilla Bean Waffles.

This Boozy Berry Sauce is the work of moments, however, your dinner party guests won’t know that. We’ll just keep it a secret between us. Ok?

I firmly believe that if you can make a couple of sauces really well, it can transform your dessert menu. Pour this intensely fruity sauce, with it’s little hint of raspberry liquer, over good quality vanilla ice cream and you have yourself one extremely tasty after dinner treat!

I developed this recipe to go with my Vanilla Bean Waffles it was a fantastic pairing, what surprised me more was how well it went with my Chocolate Waffles.

Waffles Boozy Berry Sauce
Boozy Berry Sauce perfectly compliments these gorgeous chocolate waffles,

I should have realised that raspberries and chocolate are a classic pairing and this Boozy Berry Sauce with it’s delicious raspberry flavour, only need be poured over a chocolate waffle for the magic to happen. A taste bud party that you won’t want to end!

This rich fruity sauce is also perfect poured, warm, over a pavlova, piled high with whipped cream and fresh berries. Ooh crunchy meringue with marshmallow inner, fresh fruit, cream and this glorious Boozy Berry Sauce, that is one dessert I must make – soon!

Waffles Boozy Berry Sauce
Boozy Berry Sauce perfect to make ahead and keep in the fridge.

You can of course substitute the raspberry liquer, for it’s blackcurrant counterpart Cassis, ooh that would be delicious. Of course you can leave the alcohol out altogether, in which case I’d recommend adding pomegranate juice, for it’s deep purple colour and intense flavour.

I do love a recipe that is versatile. With this sauce I actually used frozen raspberries. I see no reason why other berries can’t be substituted, providing the quantities are kept the same.

For the ‘boozy’ part of this sauce, if you have both Framboise and Cassis to hand, I’d say keep with the colours and flavour – so if you make this whilst blackberries are abundant ¬†add Cassis, for red berries and cherries I’d stick with Framboise. That said it is all a matter of taste and preference. I would advise against adding a stronger spirit, for example brandy, as it would completely over power the fruit flavour.

Recipe: Makes 6 servings of Boozy Berry Sauce

300g Raspberries

300g Strawberries – hulled and quartered

100g Morello Cherry Conserve

3tbsp Caster Sugar

1tsp Vanilla Extract- I use Nielsen-Massey

3tbsp Framboise – raspberry liquer

1tsp Corn Flour – also known as Corn Starch

Method:

Waffles Boozy Berry Sauce
Add the raspberries, sugar and Framboise to a small, heavy based pan.

Bring gently to a simmer and stir to dissolve the sugar.

Once the raspberries are gently bubbling add the cherry conserve.

Waffles Boozy Berry Sauce
Next add the morello cherry conserve to the saucepan.

Stir to mix the cherry conserve with the raspberries.

When the sauce is bubbling add the strawberries.

Waffles Boozy Berry Sauce
Add the chopped strawberries to this delicious smelling Boozy Berry Sauce.

Stir and leave to bubble away on a gentle heat for 15 minutes.

In a small bowl add the teaspoon of cornflour to 2 teaspoons of cold water.

Mix together and then pour into the sauce.

Stir until the sauce thickens – less than one minute.

Allow the Boozy Berry Sauce to continue bubbling gently on a low heat for 5 more minutes.

Allow the sauce to cool until warm before using.

Once cooled it can be poured into airtight containers and kept in the fridge for 3 days.

When needed, add the cold sauce back to a saucepan, over a medium heat bring the sauce up to simmering point.

Allow to cool slightly before serving.

Waffles Boozy Berry Sauce
Boozy Berry Sauce alongside a delicious caramel sauce.

What will you pour your Boozy Berry Sauce over?

The Caramel Sauce can be found here.

I do hope you try my Boozy Berry Sauce with or without the booze! It really is delicious and will turn any dessert into a taste adventure.

If you have enjoyed making my Boozy Berry Sauce then you’ll love these:

Blackberry Nectarine Tart 

Blackberry Nectarine Tart Sauce
Blackberry Nectarine Tart the simplest of desserts.

Raspberry Chocolate Pavlova 

Raspberry Chocolate Pavlova Sauce
Raspberry Chocolate Pavlova everyone’s favourite.

Have fun whatever you make and send me a photo via Twitter/Instagram, I really love seeing what you make.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

 

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