Coconut and raspberry ripple ice cream

Serves 8-10 Desserts and puddings

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Method

First, make the coconut ice cream. Put the milk and coconut milk in a saucepan and gently bring to the boil until bubbles start to appear around the side of the pan. Meanwhile, whisk the egg yolks, whole egg and sugar together in a bowl until pale and creamy. Pour the hot milks over the egg mixture and stir well.

Rinse or wash out the pan and pour the mixture back in. Cook over a low heat (a heat diffuser under the pan is good), stirring constantly, for 8-10 minutes, until it reaches 75C. Do not boil or the mixture may curdle. Transfer to a large jug to cool (it thickens more as it cools) completely.

Churn the mixture in an ice-cream machine following manufacturer’s instructions or use the ‘still freeze’ method (see below). Hold the process after churning until smooth and pop into the freezer until ready to swirl in the sorbet.

For the raspberry sorbet, put the raspberries and liquid glucose in a blender with the lemon juice and set aside until needed.

Put the sugar and 100ml water in a saucepan and heat gently for 4 minutes to allow the sugar to dissolve. Remove from the heat and leave to cool for 20 minutes.

Pour the cooled syrup over the raspberries in the blender and process to a purée. Pour into a nylon sieve set over a bowl and push the solids through using a circular motion with the back of a ladle. Discard the pips left behind. Remove 100ml of the purée to a small bowl to keep for serving, then chill both lots.

When the coconut ice cream has been churned or 'still frozen', and as soon as it goes into the freezer, churn the sorbet.

Churn the larger amount of raspberry mixture in an ice-cream machine following manufacturer’s instructions or use the ‘still freeze’ method, below. It just needs 8 minutes or frozen for 30 minutes before rippling through the coconut ice cream.

Put the ripple in a freezer-proof container and freeze overnight. It should be scoop-able straight from the freezer.

Scoop into bowls and spoon a little of the reserved raspberry purée over each serving.

Still freeze method

Pour into a freezer-proof container so you have a 3cm clearance from the mixture to the top of the container and freeze for 2 hours. Using a fork, dig into the frozen edges and corners and mix into the slushy centre, then, with electric hand beaters, whisk until broken up and all the same texture. Refreeze for another few hours and then repeat the process and freeze a further 2 hours. Break up and put in a food processor and whizz again, until really smooth. Put in a freezer-proof container and freeze for 4 hours.

If longer and it’s frozen hard, just bring it to a scoop-able state by chilling for around 20 minutes.