Easy peasy fruit ripple ice cream recipe

  • Serves 10
  • 15 mins to prepare and 10 mins to cook
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Added 26 months ago

This recipe was made using fruit I got as part of the Tesco Orchard programme #gotitforless. Put the tins of condensed milk and evaporated milk together with the tub of double cream ( or Elmlea ) in the fridge to chill.

Make a fruit puree by simmering your chosen fruit with a little water and sugar to taste for a few minutes in a pan. If desired sieve to remove pips. Leave to chill.

In 2 separate bowls whisk the double ream and evaporated milk until thick. Combine them together, then stir in the condensed milk. Pour into a large freezer container ( at least 2 litres) and freeze for a couple of hours until semi frozen but still stirrable.

Stir the fruit puree into the semi frozen ice cream until you have a ripple effect. Return to the freezer and freeze until you are ready to eat it.

It is easier to scoop the ice cream if you let it stand at room temperature for 10 - 15 minutes before serving. You can use any summer fruit (or even a combination) for this recipe. Try strawberries, raspberries, blackcurrants, redcurrants, plums or blackberries.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 pot double cream ( or Elmlea)
  • 1 tin condensed milk
  • 1 Tin evaporated milk
  • 300g Fruit such as raspberries, strawberries, blackcurrants, redcurrants, plums or blackberries
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