Blueberry ripple ice cream

Mark Coulton

Mark Coulton

6th October 2020

Blueberry ripple ice cream

Creamy blueberry ripple


  • 600ml double cream
  • 200ml milk
  • 140g castor sugar
  • 8 egg yorks
  • Vanilla bean paste 1 tsp
  • 150g blue berries
  • Icing sugar


I'm a pan add the blueberries and a good dusting of icing sugar heat up till sugar dissolves and blueberries are soft then remove from heat and allow to cool
In another pan add the cream, milk and vanilla paste and gently warm
In a bowl add the add York's and sugar and whisk till light and fluffy
Just before the cream and milk boil add the egg mix and return to a gently heat and whisk till it starts to thicken
One its thickened add to the ice cream machine and churn for 50 mins

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