I briefly mentioned in a tips that you can add sauces to my coconut milk ice cream for added flavour. I researched ripples in ice cream after an event late last year.
In early December, Xander and I went to Belfast and stayed for a few days in the house of one of my aunts, who lives close to the city centre. There were a lot of reasons to go there, and it was a very personal time, but part of it was we went to the theatre together. My aunt, a tiny, but fierce woman, insisted on buying us something while we were there, so Xander picked out some wine gums while I chose a small raspberry ripple ice cream. While I was eating it, not wanting it to melt, Xander told me that he liked and somewhat missed this tangy, creamy treat. Despite being together just over five years I hadn't actually known that, especially since he wasn't known for liking fruit all that much.
So as some fire for food kicks back, I go to the supermarket and pick out a punnet of raspberries, picking brighter ones for their tart flavour. This is the result of my labour, a bright red, tangy sauce that goes beautifully with the creaminess of the ice cream.
- 225g punnet of raspberries
- 1 tsp lemon juice
- 4 tbsp sugar
- 1 tbsp water
Put the raspberries and water in a saucepan on a low heat, stirring occasionally.
Add the sugar and lemon juice, continue cooking until the raspberries 'dissolve' into the sauce.
Take a fine sieve and strain the juice before mashing through the pulp with the back of a spoon or spatula, using a clean one to scrape off the pulp as it builds up on the outside of the sieve.