Raspberry Ripple No Churn Ice Cream
No Churn Stem Ginger & Raspberry Ripple Ice Creams
Servings: 8 servings
: 281 kcal
Author: Just Jo
For the base mix
  • 4 very fresh eggs large
  • 100 g caster sugar
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 1-2 tsp Barcardi or vodka
For the stem ginger version
  • Half a batch of the base mix
  • 50 g stem ginger
  • 4 tbsp syrup from the jar
For the raspberry ripple version
  • 200 g approx fresh or frozen raspberries
  • 2 scant tbsp of caster sugar
  • 1 tsp good quality balsamic vinegar
  1. Separate the eggs and whisk the white to soft peaks.
  2. With the beaters on medium, whisk in the sugar very gradually turning up to high and whisking until firm peaks form.
  3. In a separate bowl, whisk the cream, vanilla and alcohol of your choice until it is softly whipped only – don’t takeit too far and make it too stiff.
  4. Beat the egg yolks into the cream – this will loosen it but don’t worry too much.
  5. Fold in the egg whites, a third at a time.
  6. Now if making two flavours, divide equally into your two bowls from the egg white and cream whipping stage – if not, you will need to double up the ingredients for which ever you choose to use.
  7. You can freeze at this stage for 2-3 hours if you want a plain vanilla ice cream and it will be scoop able but still softly set.
  1. Puree the stem ginger with 1 tbsp of the syrup in a mini blender (my Bamix is brilliant here)
  2. Add the rest of the syrup then stir through the base mix reserved for this batch.
  3. Pour into a plastic container with roughly 750ml capacity* and freeze for 2-3 hours before using (note all freezers are at slightly different temperatures so it may take slightly less or slightly more for the ice cream to set).
  1. Ideally do this before the base mix to allow it to cool to room temp before using.
  2. Put the berries and sugar in a small saucepan and cook stirring constantly on medium high until they break down completely and the sauce becomes fluffy and thickened – about 10 minutes.
  3. When thickened add the balsamic vinegar and take off the heat to cool (don’t worry bout tasting it – the vinegar is there to give life to the berries, you can not taste it in the finished ice cream).
  4. Pour the base mix into a shallow plastic box with lid and freeze for 45 – 60 minutes until it is semi solid and scoop-able
  5. When semi-solid, layer up big spoonfuls of the ice cream with the raspberry sauce and use a small flat bladed knife or wide skewer to ripple – don’t go too crazy or the effect will be lost and the ice cream will turn a homogenous pink. Not to heinous a crime but still…!
  6. Again, freeze 2-3 hours until fully set.
Recipe Notes

I found my 2 pint plastic pudding basins were excellent to put each batch of ice cream in and they approach that of the high end store bought versions like Ben & Jerry’s ;) Or you could freeze individual portions in small freezer safe plastic or glass pots, my Pampered Chef prep pots were perfect for this :D