No-churn raspberry ripple and chocolate ice-cream with Amarula
The height of summer is officially here, which means my desire for cool, refreshing ice-cream has peaked too! It is a little harder than usual to get your ice-cream fix out and about at the moment, with our local ice-cream hotspots either closed or with a queue so long it’s almost quicker to make your own.
Alcohol works brilliantly in ice-creams, particularly no-churn styles, as it has a low freezing temperature and creates a scoopable soft set. You can use any cream-based liqueur in this recipe, but the flavours in Amarula Pink pair so well with the raspberry ripple that you’d be mad not to try it! You can find it on Amazon or DrinkSupermarket.com.
This ice-cream’s success is ALL about the whisking! You may think that you don’t want a bubbly ice-cream, but creating all those little bubbles is what gives no-churn ice-cream that velvety smooth texture, which is usually created in the churning process. Use an electric hand whisk for best results, or a balloon whisk but be prepared for a bit of arm ache! The process begins with whisking egg yolks, sugar and Amarula in a large bowl over a pan of boiling water. This cooks the egg yolks and makes a light custard which will be the base of the ice-cream.
The whisking doesn’t end there though! Next, you need to whip both egg whites and double (or heavy) cream to soft peaks in separate bowls. I know, three bowls to wash up, and I’m sorry - this time there isn’t a way around it! The egg whites will only whip in a completely fat and grease-free environment so they demand their own bowl. The end result is worth it though!
The raspberry ripple is super easy to make, and I recommend freezing the base for at least 30 minutes before swirling it through so it remains on top. I’ve served up the ice-cream in waffle cones that I dipped in a little dark chocolate and freeze-dried raspberry pieces, just to be that little bit extra.
No-churn raspberry ripple and chocolate ice-cream
Makes approx 1l of ice-cream
Ingredients:
For the base:
3 eggs, separated
120ml Amarula pink
100g caster sugar
450ml double cream
100g dark chocolate, finely chopped
For the raspberry swirl:
250g raspberries, plus a few extra for the top
2 tbsp caster sugar
Method:
1. Prepare a small pan of just simmering water and find a medium heatproof bowl that will fit snugly on top. Add the egg yolks (placing the whites into a separate mixing bowl), caster sugar and Amarula to the bowl and whisk to combine. Place the bowl over the pan of water on the hob and whisk vigorously for 6-8 minutes until the sugar has dissolved and the mixture has thickened considerably. Remove from the heat and allow to cool completely.
2. To make the raspberry swirl, place the raspberries and caster sugar into a small saucepan set over a low heat. Use a fork to crush the berries and cook for 4-5 minutes until the mixture has turned liquid. Pass the crushed berries through a sieve, collecting the syrup in a small jug and discarding the seeds. Chill before using.
3. In separate bowls, whip the egg whites and cream to soft peaks. Once the whipped egg yolk mixture has cooled, fold in the egg whites and double cream. Sprinkle over half the chocolate chips and pour into a container and freeze for at least 8 hours (preferably overnight) until completely solid.
4. Once the ice-cream has been in the freezer for 30 minutes, remove and pour over the raspberry syrup. Use a knife to swirl it through the semi-set ice-cream, then top with the remaining chocolate chips and a few fresh raspberries.
This blog post is in paid partnership with Amarula UK.
