Coconut and raspberry ripple ice cream

Serves 8-10 Desserts and puddings

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Method

The day before, put the milk and coconut milk in a pan 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 – use
a heat diffuser under the pan if you have one – 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 completely and thicken.

Churn the mixture in an ice-cream maker according to the manufacturer’s instructions or use the ‘still freeze’ method (see lemon curd recipe on p116). Hold the process after churning until smooth and put in the freezer until ready to swirl in the sorbet.

Meanwhile, for the sorbet, put the raspberries and liquid glucose in a blender with the lemon juice and set aside until ready to blend.

Put the sugar and 100ml water in a pan 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.

Transfer 100ml of the purée to a small bowl to keep for serving, then put both bowls in the fridge.

Once the coconut ice cream has been churned or ‘still frozen’, as soon as it goes into the freezer, churn the sorbet.

Churn the larger amount of raspberry mixture in the ice- cream maker according to the manufacturer’s instructions, or use the ‘still freeze’ method, as before. It will need just 8 minutes, or to be frozen for 30 minutes, before rippling through the coconut ice cream. Put the ripple in a freezerproof 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 bowl to serve.