This is a combination of two recipes, the vanilla bean ice cream and the raspberry coulis (but I used strawberries, lol).

Anyway, you get the drift…it is great to play with recipes, try out new things and see what happens, that is the magic and the fun of cooking!

You could swap the strawberries back to raspberries if you like, but we loved it as strawberry. You could add a few sliced strawberries (at the freezer stage) and that would give it a bit of texture, but that is totally up to you. We simply served it with fresh strawberries…so gooood!

February 20, 2018
  • 5m
  • 7m
  • 12m
  • One

Ingredients

Ice Cream

  • 200 g whole milk
  • 600 g pure cream
  • 100 g sugar
  • 50 g milk powder
  • 1/2 tsp. salt
  • 2 tsp. vanilla bean paste

Coulis

  • 250 g strawberry
  • 2 tbsp. sugar
  • 1 tbsp. lemon juice

Instructions

Thermal Cooking Method

  1. Blend all the coulis ingredients for 30 seconds/speed 8.
  2. Cook for 2 minutes/110ºC/speed 2.
  3. Strain through a sieve so that all the seeds are removed.
  4. Store in the fridge while preparing the ice-cream.
  5. Add all the ice cream ingredients into your mixing jug and cook for 7 minutes/100ºC/speed 4.
  6. Pour into a freezable container, and freeze for 3 hours. Remove from freezer every hour and puree for 10 seconds/speed 8, then return to freezer.
  7. On the 4th hour, it should be firming up a bit. Using a butter knife, make drain holes (in a figure 8 shape) in the ice-cream mix and pour in the strawberry coulis. Don't mix into the ice-cream. Return to freezer until nice and firm (approx. another 3 hours).
  8. Allow the ice-cream to sit at room temp for approx. 15 minutes prior to serving.

Traditional Cooking Method

  1. Blend all the coulis ingredients in a blender on high speed or with a stick blender until pureed.
  2. In a pot, over med-high heat, bring to the boil, then reduce heat and simmer for 2 minutes.
  3. Strain through a sieve so that all the seeds are removed.
  4. Store in the fridge while preparing the ice-cream.
  5. Combine all ice cream ingredients in a large pot and whisk well.
  6. Heat to a med-high heat, whisking continuously.
  7. Once boiling, reduce heat to a simmer, then allow to cook for 5 minutes.
  8. Pour into a freezable container, and freeze for 3 hours. Remove from freezer every hour and puree for 20 seconds (using a stick blender), then return to freezer.
  9. On the 4th hour, it should be firming up a bit. Using a butter knife, make drain holes (in a figure 8 shape) in the ice-cream mix and pour in the strawberry coulis. Don't mix into the ice-cream. Return to freezer until nice and firm (approx. another 3 hours}
  10. Allow the ice-cream to sit at room temp for approx. 15 minutes prior to serving.