Add 1/2 cup of water
to the sugar and heat on high heat until the sugar caramelizes. Quickly
stir in the cream and the condensed milk. Beat the egg yolks with the
milk and add to the caramel. Heat slowly, stir well, until the mixture
thickens. Allow to cool down to room temperature. Freeze for at least
4 hours, stir every hour, or use an ice cream making machine.
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Puree the raspberry
sauce through a puree sieve and put it in the freezer for one hour just
before using it to make the ice cream. Beat the egg yolks, milk, cream
and sugar together. Heat this mixture slowly, stir well, until the it
thickens. Allow to cool down to room temperature. Freeze for some hours,
stir every hour, or use an ice cream making machine.Stop when the mixture
is just about soft enough to stir. Put ice cream and raspberry sauce
in a bowl, and stir roughly until the mixture looks marbled. Freeze
for 2 more hours.
This recipe was inspired by
Nigella Lawson. For another raspberry
ice cream recipe, check out raspberry
jubilee.
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