Strawberry ripple

Strawberry ripple

By
From
Ruby Violet's Ice Cream Dream
Makes
200 ml
Photographer
Danielle Wood

This is delicious rippled through peanut butter and chocolate ice cream.

Ingredients

Quantity Ingredient
250g fresh strawberries, hulled
40g vanilla sugar
2 teaspoons lemon juice
1 vanilla pod, split lengthwise and seeds scraped out

Method

  1. Place a saucer in the freezer.
  2. Put the strawberries, sugar, lemon juice and vanilla pod into a thick bottomed pan and bring to the boil. Boil for about 15 minutes, stirring regularly and checking the setting point every minute or so during the last 5 minutes.
  3. To do this, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it’s done. It should be syrupy and thick like a jam. Skim any scum from the surface of the jam.
  4. Remove the vanilla pod and set aside until completely cooled. Store in the fridge for up to 1 week.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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