We may not be having ice-cream kinda weather just yet but I'm ignoring the rain and getting my summer vibes on in the kitchen!
It was my first time making ice-cream and as I don't have an ice-cream maker, it's a no churn recipe. It's pretty easy and doesn't have too many ingredients. It's adapted from a recipe I found online with some things removed and a few additions (I had to add some white chocolate!)
1 small punnet of raspberries
2 tablespoons sugar
Zest of one lemon
1 tablespoon lemon juice
500ml double cream
1 can (397g) sweetened condensed milk
1 teaspoon vanilla extract
4 squares of white chocolate broken into small chunks
In a saucepan combine the raspberries, sugar, lemon juice and lemon zest. Cook on medium heat until the raspberries soften and break up. Remove from the heat and strain the sauce into a bowl to remove the seeds. Refrigerate to cool.
In a bowl combine the condensed milk and vanilla extract.
Use a hand whisk or mixer to whisk the double cream until stiff peaks form but do not over whip. Fold the whipped cream into the condensed milk mixture, a little at a time. Keep folding until mixture becomes smooth.
Transfer mixture to a tin, alternating layers of the ice-cream mixture and raspberry sauce as well as chunks of the white chocolate. Use a knife to create the swirls with the raspberry sauce. Cover with cling film and freeze overnight.