Raspberry Ripple Ice Cream

Raspberry Ripple Ice Cream
20 Mins
Prep time
28 Mins
Cooking time
Serves 10

What you need

  • 500g PHILADELPHIA Block¬†Cream Cheese, softened
  • 1/2 cup caster sugar
  • 1 cup cream
  • 1 teaspoon vanilla
  • 4 eggs, separated
  • 300g packet frozen raspberries, thawed
  • 1/3 cup light corn syrup

How to make it

  1. BEAT the PHILLY and sugar with an electric mixer until smooth. Add the cream, vanilla and egg yolks, and beat until smooth and slightly thickened.
  2. BEAT the egg whites in a clean, dry bowl until stiff peaks form and gently fold into the PHILLY mixture. Pour the ice-cream into a shallow metal container and allow to semi freeze.
  3. PUREE the berries, and sieve to remove all seeds. Combine the berry puree and corn syrup in a small saucepan, and stir over medium heat until the mixture thickens and reduces by half. Cool.
  4. SPOON the berry mixture over the semi-set ice-cream and gently swirl through. Freeze until firm.