I Scream, You Scream, We All Scream For Chef Zainab's Raspberry Ripple Ice Cream... With Meringue Pieces & Coulis Mmm Hmmm.

I have a really bad sweet tooth, when it comes to ice cream I just can't seem to get enough. I love making my very own ice cream, when I bought my churner it was love at first use, literally. So what's on the ice cream menu today? Well, its tart raspberry ripple ice cream with meringue pieces. Oh & extra coulis on top, so delicious and fruityyyy.

P.s I was being a little lazy and used store bought meringues, they work just as well, im not that great at making them anyways (looks away)

Ingredients for the ice cream base

185ml of full fat milk

125ml double cream

2 medium egg yolks

70g caster sugar

2 Vanilla pods (seeds scooped out)

6 Meringue nests crumbled into small pieces 

Ingredients for the raspberry coulis

200g raspberries 

100g caster sugar

Juice of half a lemon

Method for ice cream

In a saucepan add the milk, cream and vanilla pods and let it boil gently. Whilst your waiting for it to boil, put the egg yolks and sugar into a bowl and whisk. Once the milk and cream has come to a boil, add half the mixture to the eggs and whisk it making sure you combine everything, once you have done that pour it all back into saucepan with the rest of the milk mixture.

On low heat, carry on cooking this making sure you stir it continuously, once the mixture starts coating the back of the spoon, take the saucepan of the heat straight away. You don's want to over or it may curdle.

Sieve the custard making sure you discard any lumps. Whilst the custard cools down make the raspberry coulis.

Method for raspberry coulis

In a saucepan add the raspberries and sugar and let it cook on low heat, once the raspberries have cooked down, if you don't like the pips then strain the mixture add in the lemon juice and place in the fridge to cool down.

Place the cooled custard in the ice cream churner and leave for about 30 minutes. Once it's churned put it in a container and freeze for 3 hours making sure you stir it every now & then. Once the ice cream starts setting, mix in the crushed meringue pieces and fold in 3/4 of the raspberry coulis. Don't mix it in fully otherwise it'll just look like raspberry ice cream, you want the marbled effect. Place back in the freezer & leave it to set. Take the ice cream out the freezer 10 minutes before serving just to soften a little and serve with the left over coulis.