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    Strawberry Cinnamon Ripple Ice Cream with Crumble Crumbs

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    Strawberry Cinnamon Ripple Ice Cream with Crumble Crumbs

    Children love the two colours of a ripple ice cream. It is best to make the ice cream for this the day before, so you can be sure it is firm enough for serving, but soft enough to turn a spoon through to create the ripple effect.

    • Preparation time: 30 minutes, plus cooling and 4–5 hours freezing
    • Cooking time: 20 minutes
    • Total time: 50 minutes, plus 4-5 hours freezing 50 minutes

    Serves: 4

    Ingredients

    • Crumble
    • 100g plain flour
    • 40g light brown soft sugar
    • 75g cold butter
    • ½ tsp vanilla extract
    • 1/8 tsp ground cinnamon
    • 2 eggs
    • 75g caster sugar
    • 1 tsp vanilla extract
    • 125ml whole milk
    • 250ml double cream
    • Puree
    • 1 cinnamon stick
    • ¼ lemon, juice, plus 1 piece lemon peel
    • 25g soft brown sugar
    • 125g strawberries

    Method

    1. For the ice cream, whisk the eggs, sugar and vanilla in a large bowl. Scald the milk in a pan and whisk it onto the egg mixture bit by bit. Return the mixture to the pan and heat gently, whisking continuously until it is thick enough to coat the back of a spoon. Remove from the heat and keep whisking as it cools. Whisk the cream into the mixture. Leave to cool.
    2. For the purée, put 60ml water, the cinnamon, lemon juice and peel, and the sugar in a small pan. Bring to the boil to dissolve the sugar, then add the strawberries and simmer for 5 minutes till softened. Remove and allow to cool completely. Remove the cinnamon stick and lemon peel. Purée till smooth, then cool.
    3. Meanwhile, churn the cooled ice cream mixture in an ice cream machine. Scrape out when ready to a suitable freezer container. Freeze for 2 hours, then remove. (If you don’t have a machine, freeze the mixture for 2 hours, then whisk to break up the ice crystals. Repeat twice more until smooth.) Pour in the purée and gently fold it in using short, sharp strokes with a flat knife to create a rippled effect. Freeze for 2–3 hours before scooping.
    4. Preheat the oven to 190°C/gas 5. Rub the crumble ingredients together until the mixture resembles coarse breadcrumbs. Scatter onto a baking tray lined with baking paper. Bake for 10–15 minutes until golden. Cool, then separate.
    5. To serve, scoop out the ice cream into bowls and scatter over the crumbs.

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    Drinks recommendation

    A simple espresso provides the perfect cleansing contrast to this ice cream.

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    4 stars