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    Raspberry Ripple Crunch Ice Cream

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    Raspberry Ripple Crunch Ice Cream

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes, plus freezing
    • Cooking time: 10 minutes
    • Total time: 25 minutes 25 minutes

    Makes: 2 litres


    • 250g fresh raspberries
    • 2 tbsp icing sugar
    • 6 large egg yolks
    • 75g golden caster sugar
    • 568ml whole milk
    • 284ml tub double cream
    • 2 vanilla pods, split
    • 2 x 40g Crunchie bars, chopped


    1. Place 150g of the raspberries in a sieve over a bowl and press them through with the back of a spoon, discarding the seeds. Sweeten with the icing sugar, adding more to taste if necessary.
    2. Put the egg yolks in a bowl with the caster sugar and mix to combine. Heat the milk with the cream and vanilla pods until nearly at boiling point, then pour over the eggs, stirring continuously. Rinse the milk pan and strain the custard back into the pan, discarding the vanilla pods. Return the pan back to a medium heat and heat gently, stirring continuously, until thickened and coating the back of a spoon. (This will take a good 10 minutes, so be patient otherwise you'll end up with scrambled eggs.) Strain the custard back into a clean cold bowl and cover with greaseproof paper to prevent a skin forming. Leave to cool.
    3. Once the custard is cool, churn in an ice cream machine according to the instructions, until thick and smooth. (Alternatively, tip into a freezer-proof container and place in the freezer. After 2 hours, whisk the ice cream to break up the crystals, repeating this 3 or 4 times until the ice cream is thick and smooth.) Gently swirl in the raspberry purée, remaining raspberries and Crunchie chunks, then place back in the freezer until ready to serve.

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