Raspberry Ripple Digestive Ice Cream Sandwiches
Go all out with your dessert by making these delicious ice cream sandwiches...
Ingredients:Raspberry Ripple Jam 400g fresh or frozen raspberries 80g granulated sugar 45ml water (not needed if using frozen raspberries) For the Vanilla Ice Cream 500ml double cream 250ml whole milk 75g granulated sugar 3 free-range egg yolks pinch of salt 2 Vanilla pods (split lengthwise and seeds scraped out, use the pod and seeds) 1 packet of McVitie’s Digestive Biscuits
- To make the raspberry ripple jam, place the fruit, sugar (and water) into a large pan and bring the mixture to the boil, stirring regularly. Reduce the heat until the mixture is simmering, then continue to simmer for 8-10 minutes, or until the fruit has broken down.
- Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a wooden spoon. Return the strained fruit juice to the heat and bring to a simmer. Continue to simmer until the mixture resembles a thick syrup. Set aside until completely cooled.
- Now make the ice cream. Pour the cream, milk and sugar into a saucepan. Bring slowly to a boil then remove from the heat and allow to cool. In a bowl, whisk together the salt and egg yolk until well combined. Slowly pour the slightly cooled milk and cream into the egg mixture, stirring constantly.