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Save to my recipesLow Calorie Raspberry Ripple Ice Cream Ingredients
| 300 ml | Semi-Skimmed Milk | |
| 1 sachet | Vanilla Paste (Silver Spoon Create) |  |
| 4 | Egg Yolk |  |
| 3 tbsp | Half Spoon Granulated Sugar (Silver Spoon) |  |
| 300 ml | Natural Yoghurt | |
| 150 grams | Raspberries |
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Low Calorie Raspberry Ripple Ice Cream
Recipe Submitted By: bakingmad
Perfect for summer! An easy to make custard ice cream with a distinctive raspberry ripple.
142 calories and 3.2% fat per serving
| Preparation Time | 3 hours |
|---|---|
| Portions | Serves 6-8 |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Low Calorie Raspberry Ripple Ice Cream
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Pour the milk into a pan, and add the vanilla paste. Heat the milk until hot but not boiling. Remove from the heat and allow to infuse for 30 minutes.
-
Whisk together the sugar and egg yolks. Bring the milk back up to the boil and pour onto the egg yolks, whisking continuously. Return to a clean pan and simmer, stir continuously until the custard thickens slightly. Do not boil. Sieve into a clean jug and leave to cool slightly. Stir in the yoghurt then cover the surface with baking parchment and leave to cool then chill until required, preferably overnight.
- Blitz together the raspberries and sieve to remove the seeds. Pour the chilled custard into an ice cream maker and churn until it is thick and creamy. Spoon a layer of the ice cream into a freeze proof container then drizzle with some raspberry purée. Repeat with the remaining ice cream and raspberry purée then freeze until required.
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