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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