Strawberry Ripple Ice Cream
easy
SERVES 8
PREP TIME 15mins
COOK TIME 10mins
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Ingredients
- 250g fresh strawberries
- 50g Huletts Caster Sugar
- 30ml Huletts Golden Syrup
- 500ml cream
- 1 can 397g condensed milk
- 10ml vanilla essence
- 2 – 3 drops pink food colour (optional)
Method
- Place the strawberries, sugar and syrup into a saucepan over medium heat, and bring to a boil. Simmer for about 5 - 10 minutes, stirring occasionally, until the strawberries have broken down and the mixture has thickened.
- Push the mixture through a sieve into a bowl, and discard the pulp. Allow to cool completely.
- Using an electric beater, whip the cream to stiff peaks.
- In a separate bowl, whisk together the condensed milk, and vanilla. Gently fold into the whipped cream. Add a few drops of pink food colour and mix until combined.
- Pour half of the mixture into a loaf pan or suitable dish, and dollop spoonful’s of the strawberry sauce on top. Swirl the sauce through with a toothpick or knife.
- Pour over the rest of the ice cream mixture, and swirl in more sauce. Cover tightly, and place in the freezer for at least 6 hours, or overnight before serving.
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Conversion Table
Cups | Tablespoons | Grams | |
---|---|---|---|
Butter | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1 cup | 16 Tbsp | 227g | |
Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
1/2 cup | 8 Tbsp | 60g/55g | |
1 cup | 16 Tbsp | 120g/110g | |
Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
1/3 cup | 5 Tbsp + 1 tsp | 65g | |
1/2 cup | 8 Tbsp | 100g | |
1 cup | 16 Tbsp | 200g | |
Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
1/3 cup | 5 Tbsp + 1 tsp | 60g | |
1/2 cup | 8 Tbsp | 90g | |
1 cup | 16 Tbsp | 180g | |
Water | 1/4 cup | 4 Tbsp | 57g |
1/3 cup | 5 Tbsp + 1 tsp | 76g | |
1/2 cup | 8 Tbsp | 114g | |
1 cup | 16 Tbsp | 227g |