Raspberry Ripple Ice Cream

20 Mins

Prep time

28 Mins

Cooking time

Serves 10

What you need

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.
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.
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.
SPOON the berry mixture over the semi-set ice-cream and gently swirl through. Freeze until firm.

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