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Raspberry Pavlova Ice Cream

Raspberry Pavlova Ice Cream

Recipe Submitted By: bakingmad

Why not try this delicious Raspberry Pavlova Ice Cream, it's so yummy! Perfect for a Summer's day.

Preparation Time	25 minutes
Portions	.
Skill Level	Advanced
Average Rating

Raspberry Pavlova Ice Cream Ingredients

3	Vanilla Pods (Nielsen-Massey)
568 ml	Whole Milk
50 grams	Skimmed Milk powder
4	Free Range Eggs Yolks
90 grams	Golden Caster Sugar (Billington's)
250 grams	Raspberries
	Icing Sugar (Silver Spoon Homegrown)
2	Meringue Nests – broken into pieces

This recipe uses

How to make Raspberry Pavlova Ice Cream

Click on the text to highlight the different stages as you go along,
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Place egg yolks into a bowl. Slit the vanilla pods open with a knife and scrape out the seeds and add to the yolks.
Pour the milk into a large pan, add the empty vanilla pods, skimmed milk powder and 2 teaspoons of the sugar. Bring to the boil, then turn the heat down and simmer for 5 minutes. Take off the heat, cover and leave for 20 minutes to infuse.
Add the rest of the sugar to the egg yolks and whisk with an electric whisk until pale and thick.
Bring the milk back to simmer, then pour over the egg/sugar mixture, beating all the time, ensuring it is well mixed.
Pour back into the saucepan and heat slowly, stirring all the time, until the custard thickens. Be careful not to boil as you will scramble the egg!
Take off the heat and cool. Chill in the fridge for 3-4 hours.
Meanwhile blend the raspberries in a food processor and sweeten with a little icing sugar
Churn in an ice cream maker OR pour into a container and place in the freezer, mixing a couple of times an hour until softly frozen.
Gently stir in the meringue pieces, then swirl in the raspberry sauce, taking care not to over mix as you want ribbons of sauce through the ice cream.
Return to the freezer until solid.

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