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    Cranberry Ripple Ice Cream

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    Cranberry Ripple Ice Cream

    • Preparation time: 35 minutes, plus chilling and freezing
    • Total time: 2 hours 5 minutes 60 minutes 60 minutes 5 minutes

    Serves: 6


    • Cranberry Ripple
    • 350g cranberries
    • 6 tbsp vodka
    • 115g caster sugar
    • 1 vanilla pod
    • 800ml whipping cream
    • 6 egg yolks
    • 85g caster sugar


    1. Split the vanilla pod lengthways and scrape out its seeds. Place both pod and seeds in a saucepan with 575ml cream. Bring slowly to the boil, then immediately remove from the heat.
    2. Beat together the egg yolks and caster sugar until thick, then slowly stir in the warm cream. Return to the pan (with the vanilla pod). Return to a low heat, stirring continuously. Stir until thickened to the consistency of double cream. Don't boil.
    3. Immediately pour into a large chilled bowl (you can sit the bowl in a sink of iced water) and stir until the mixture is tepid. Cover and chill.
    4. Remove the vanilla pod. Mix in the remaining cream. If you're using an ice cream machine, churn according to the instructions. If not, transfer to a shallow freezerproof container and freeze. Beat the mixture every 1-2 hours until thick and creamy.
    5. Meanwhile, put the cranberries and vodka in a pan over a medium heat. Cover and stir occasionally, until they collapse into a mush. Stir in the sugar and, when dissolved, remove from the heat. Purée, then strain the mixture. As soon as it is cool, cover and chill.
    6. When the ice-cream is firm enough to hold its shape, scoop into a chilled bowl. Fold in a few swirls of cranberry purée before layering it into a freezer container, adding more ripples of purée. You may not need it all. Freeze for at least an hour, or until firm. If solid, soften for 30 minutes in the fridge before serving.

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