Double Ripple Ice Cream Cake Food

RASPBERRY RIPPLE ICE CREAM

Steps:

• Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
• Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water - make sure the bowl isn't actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
• In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
• Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

DOUBLE RIPPLE ICE CREAM CAKE

Steps:

• Plum Ripple
• Bring plums, brown sugar, and salt to a boil in a medium heavy saucepan over medium heat, stirring constantly. Reduce heat and simmer, stirring occasionally, until fruit is softened and juices deepen in color, about 8 minutes. Strain through a fine-mesh sieve set over a medium bowl, pushing plum flesh through; discard skins. Return sauce to pan and bring to a simmer, stirring occasionally. Cook, still stirring, until reduced to about ⅔ cup, about 3 minutes. Pour ripple into a jar and let cool, then cover and chill 1 hour before using.
• Maple Ripple
• Place a rack in middle of oven; preheat to 350°F. Place walnuts on 1 side of a rimmed baking sheet; season with salt. Toast, tossing halfway through, 8 minutes (nuts should not be quiet golden brown yet). Remove from oven and add sesame seeds on empty side of baking sheet. Toast until nuts and seeds are golden brown, about 2 minutes. Let cool; chop nuts. Combine nuts, sesame seeds, maple syrup, and salt in a small jar or bowl and stir well. Cover and set aside.
• Blondie base and assembly
• Lightly butter pan and line with a parchment paper round. Heat brown sugar, tahini, and remaining ½ cup (1 stick) unsalted butter until bubbling in a medium heavy saucepan over medium heat, stirring until butter is melted and sugar is dissolved. Cook, without stirring, 1 minute. Let cool slightly.
• Stir vanilla bean paste and salt followed by egg into brown sugar mixture. Sift flour and baking powder through a fine-mesh sieve into mixture and fold to barely combine. Scrape batter into the prepared pan. Bake until golden around the edges, evenly tan across the top, and puffed in the center, about 20 minutes.
• Transfer pan to a wire rack and let blondie base cool. Run a knife around the sides to help base release but keep springform pan intact, then cover and chill in freezer at least 15 minutes or until ready to use.
• Cut 3 pints of ice cream out of their containers and place in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, you can beat in a large bowl with a wooden spoon or stiff rubber spatula until the consistency of cake batter.) Mix on low speed 2 minutes, then working up to medium speed, beat until barely pliable. It will soften further as it sits, but you want it to be sticky and slightly challenging to spread when you assemble cake. Chill in the freezer at any point if it becomes too soft and melted.
• Remove blondie base and remaining 2 still-frozen pints of ice cream from freezer. Using an offset spatula, spread a third of softened ice cream over base. Using a spring-loaded ice cream scoop, scoop out and place mounds of 1-pint still-frozen ice cream on top in a random manner. Dollop one third of maple ripple over ice cream, avoiding edges of pan. Next, drizzle one third of plum ripple over ice cream, creating stripes. Repeat layering process, using half of remaining softened ice cream, all of remaining frozen ice cream, half of remaining maple ripple, and half of remaining plum ripple. Top with a final layer of remaining softened ice cream, smooth surface, then drizzle with remaining maple ripple and plum ripple. (If at any point the ice cream gets so soft that you can't achieve distinct layers, chill in freezer for a few minutes.) Freeze, uncovered, 2 hours, then cover and freeze at least 8 hours before serving.
• To serve, run a knife or offset spatula around edge of pan to release. Unmold and remove parchment paper; discard. Transfer cake to a platter, smooth sides with an offset spatula, and freeze 10 minutes. Slice with a warm knife, wiping off between cuts.

CRANACHAN RIPPLE ICE CREAM

Steps:

• Pour the cream and milk into a pan, then set over a low heat until just below boiling point. Take off the heat. Beat the egg yolks with the honey in a bowl until the mixture is pale, light and almost foamy. Gradually pour in the warm cream and milk, stirring all the time.
• Half-fill a large bowl with cold water and ice, then set another bowl inside that one. This will help cool the custard down later and stop it cooking as soon as it's thick enough.
• Pour the custard mixture into a heavy-bottomed saucepan, then add a pinch of salt and set over a low heat, stirring with a wooden spoon until the mixture thickens enough to coat the back of it. It's important that you don't overheat the mixture or the egg yolks will scramble. You will feel, as you're stirring, that the texture of the mixture changes - it becomes silky and slightly thicker. At this stage, pour the custard into the bowl set in the iced water. Stir in the vanilla, whisky and lemon juice, then leave to cool, stirring from time to time.
• Heat the oven to 180C/160C fan/gas 4. Mix the oats, maple syrup and a pinch of salt together in a bowl, then spread out on a baking sheet lined with baking parchment. Bake for 10 mins. Break up any clumps of sticky oats, then return to the oven and bake another 5 mins, or until golden brown. Leave to cool for 10 mins, then break the mixture up into small chips.
• For the ripple, put the raspberries in a saucepan with 1 tbsp water and cook over a low heat until they break down into a purée (press the berries with the back of a spoon to help them collapse). Push the purée through a sieve, discard the seeds, then mix in the sugar and glucose.
• Churn the custard in an ice cream maker, following the manufacturer's instructions. Once it holds its shape, add two thirds of the toasted oats. If you do not have an ice cream maker, pour the custard into a freezer-proof container, put it in the freezer, then take out once every hour and blitz in a food processor. Do this three times, folding in the oats after the final blitzing.
• When the ice cream is frozen, but not too hard, transfer a third of it to a freezer-proof container. (If you haven't used an ice cream maker, you'll need a second freezer-proof container). Using a cocktail stick or a skewer, gently swirl the raspberry purée through it. Do the same with the next two thirds of the ice cream and raspberry purée. Top with the remaining toasted oat mixture, then cover and leave in the freezer overnight before serving.

BUTTERSCOTCH RIPPLE ICE CREAM RECIPE

Steps:

• In a medium-sized sauce pan, stir together the butter, dark brown sugar, and salt with the water.
• Put the lid on and heat over medium heat until the butter melts.
• Remove the lid and cook over medium-high heat until the butter browns and the sugar caramelizes. You'll know it's done when the mixture begins to smell like caramelized sugar.
• Add the heavy cream all at once. Be careful, the mixture will bubble up.
• Stir off the heat until the butterscotch is smooth. A whisk works better than a spoon for this.
• Cook over medium heat until the mixture reaches 240F.
• Pour into a heat-safe container and stir in the vanilla. Let cool to room temperature.
• Using a hand mixer, whip the yolks and salt together until very light and creamy. Set aside.
• Combine the sugar and water in a small saucepan.
• Bring to a boil and cook until the sugar reaches 240F.
• With your hand mixer on, stream the hot sugar syrup into the yolks, whipping until very pale, thick, and billowy. This is your pate a bombe.
• In the bowl of your stand mixer fitted with the whisk attachment, whip together the heavy cream, sweetened condensed milk, and vanilla until thickened. The whisk will leave tracks in the base.
• Scrape in all the pate a bombe and continue to whip until you get very soft peaks.
• Add the whole milk and evaporated milk and whisk until well-combined. Mixture will thin out some.
• You have two options. First, you can layer in about 1/3 of the base and let it freeze for about 45 minutes before adding 1/3 of the butterscotch.
• Repeat with more base, sauce, base, and finish with the sauce, allowing 45 minutes to an hour of freezing between layers.
• To speed things along a little bit, here's option 2:
• Place the metal mixer bowl filled with ice cream base into the freezer. Whisk it every 45 minutes to incorporate the outer frozen parts with the rest of the base. After 3-4 rounds of this, you'll have an ice cream base that is about the texture of soft-serve ice cream.
• Then you can layer the base and butterscotch all at once: 1/3 base, 1/3 butterscotch drizzled all over the base, etc, until you fill the pan.
• In either case, press plastic wrap onto the surface of the ice cream and freeze at least 8 hours before serving.
• You may need to let the ice cream sit out for 5 minutes or so before scooping.
• For best flavor and texture, enjoy within about 10 days.