Follow the recipe below to recreate Kingsgate Preserve’s raspberry ripple ice cream at home.
- 100g Scottish Raspberry preserve
- 100g caster sugar
- 1 large egg and
- 2 large egg yolks
- 300ml double cream
- Gently heat the Scottish Raspberry preserve in a saucepan until runny, then pass through a sieve into a bowl and discard the seeds.
- Prepare a saucepan with gently simmering water.
- Whisk the eggs, egg yolks and sugar together in a bowl, then place the bowl over the saucepan of simmering water, making sure the bowl does not touch the water.
- Whisk the mixture for 3-4 minutes until thick and pale.
- Remove from heat and continue beating until cool. It is best to use an electric whisk for this.
- In a separate bowl, whisk the cream until it forms soft peaks, be careful not to over-whisk.
- Add a spoonful of the egg mixture in to the cream and stir in to loosen the mixture, then gently fold in the rest of the cooled egg mixture until just combined.
- Pour the mixture into a shallow freezer container and gently swirl the Scottish Raspberry preserve through. Cover with a lid or cling film and freeze for at least six hours before serving.
- Serve with fresh raspberries or an extra spoon of Scottish Raspberry preserve on top for a little extra indulgence.