Wednesday, 21 August 2013

Loganberry Ripple Ice Cream

This is the second of the no-churn ice creams I have made this summer and it was utterly delicious. Even better than that peach and ginger one. It s incredibly moreish! I'm so glad I froze some loganberries so I can make more!

Loganberry Ripple Ice Cream (adapted from Tinned Tomatoes)
(Makes 2l)

375g tin condensed milk
600ml double cream
seeds from 1 vanilla pod (or 1 tsp vanilla extract)
300g loganberries
5 tbsp icing sugar

Cook the loganberries and icing sugar gently, until the berries begin to collapse, then remove them from the heat and sieve into a bowl to remove the pips. 

In a large bowl, whisk together the condensed milk, cream and vanilla until it starts to thicken. This takes about 5 minutes with an electric hand whisk. 

Pour some of the loganberry puree into the ice cream mixture and stir only enough to swirl through. 

Pour in a layer of ice cream into a box, then pour over some puree, then another layer of each. Until you have filled your box. Keep a little of the puree to pour on top of the ice cream. 

Pop the ice cream in the freezer to set, preferably overnight. Take out of the freezer about 15-20 minutes before you want to serve it, to let it soften.

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