Original recipe of the week: Raspberry jam and sugared yum yum ice cream

12^th October 2013

Bethany Stone

Bethany Stone

12 October 2013

In keeping with the trend for Duffins and Cronuts on the market at the moment, we have developed a yummy recipe that will give even Greggs a run for their money. The sharp but sweet raspberry jam paired with the creamy ice cream and signature donut flavour work really well together – who would have thought!

Raspberry jam and sugared yum yum ice cream

Serves: 3-6

Freeze Time: 4 hours

What you will need:

800 ml fresh double cream
4 tbsp raspberry jam
3 fresh yum yums, broken into walnut-sized pieces
1 tsp vanilla extract
3 tbsp icing sugar
2 egg yolks

What you need to do:

1. In a saucepan over a low heat, you need to gently warm together the cream, vanilla, icing sugar and egg yolks, but be careful not to boil or scramble.
2. When warmed and slightly thickened, remove from the heat and decant into a large bowl.
3. Now swirl in the jam, without mixing it in, and then add and fold in the yum yum pieces.
4. Now transfer into a freezer-safe container, seal and place in the freezer for 1.5 hours.
5. After 1.5 hours, remove from the freezer and gently mix.
6. Return to the freezer for another 1.5 hours, then remove and mix again.
7. Freeze for a further hour – and now you’re good to go!

 Bethany Stone