Homemade Ice Cream
Raspberry Ripple Ice Cream Recipe
NOTE: This is a vanilla ice cream (custard base) with raspberry sauce rippled in
For the ice cream base:
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle)
For the raspberry sauce:
8 oz (200 g) fresh raspberries
2 tbs caster sugar
To make the vanilla ice cream .... pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.
In a mixing bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.
Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool.
When the custard base is cold stir in the cream.then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Follow Ice Cream Recipes 
To make the raspberry sauce .... mash the raspberries and strain through a sieve then stir the
caster sugar into the raspberry juice. A few minutes from the end of the freezing time in the
ice cream maker, swirl in the raspberry sauce through the slot in the
machine whilst it's still churning the ice cream.
For other ways of rippling the sauce into the ice cream visit my ice cream rippling page.