Strawberry Ripple Ice Cream
FOOD + DRINK Strawberry Love cont...
Strawberry Ripple Ice Cream
Recipe by: Bonne Maman, bonnemaman. co. uk
Serves: 4- 6 Prep time: 10 minutes
Ingredients:
• 300ml double cream
• 300ml full-fat Greek yogurt
• 275g Bonne Maman Strawberry Conserve
• 2 tbsp liqueur, such as Crème de Cassis
• 3-4 sugared rose petals
• 4-6 crushed waffle cones, to finish
Method:
1. Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yogurt and 200g of the conserve.
2. Spoon half the mixture into a freezer-proof container that is about 5cm( 2in) deep.
3. Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.
4. Spoon over the remaining cream mixture and freeze for at least 3 hours( depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top.
TOP TIP: The ice-cream should be made one day and eaten the next. As it is a no-churn recipe, the longer it remains in the freezer the more ice crystals grow and it loses its creamy texture.
Soften the ice-cream in the fridge for about 30 mins before using.
For extra crunch, sprinkle 25g crushed Bonne Maman Galettes over the strawberry conserve before freezing.
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