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!

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.

Tracey and Jo

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 strawberries
  • 2 tbsp. sugar
  • juice from one lemon (approx 1 tblsp)

Instructions

Thermal Cooking Method

  1. Start by making the strawberry coulis. Blend all these ingredients for 30 secs/speed 8
  2. Cook for 2 mins/110C/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 mins/100C/speed 4
  6. Pour into a freezable container, and freeze for 3 hours. Remove from freezer every hour and puree for 10 secs/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. Tip - Allow to sit at room temp for approx 15 mins prior to serving

Traditional Cooking Method

  1. Start by making the strawberry coulis. Using a stick blender (or food processor), puree all these ingredients for 30 - 40 seconds
  2. In a pot, over a medium-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. To make the ice cream - combine all ice cream ingredients in a large pot and whisk well
  6. Heat to a medium-hot heat, whisking continuously
  7. Once boiling, reduce heat to a simmer, then allow to cook for 5 mins
  8. Pour into a freezable container, and freeze for 3 hours. Remove from freezer every hour and puree for 20 secs (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. Tip - Allow to sit at room temp for approx 15 mins prior to serving