Easy Lemon Raspberry Ripple Ice Cream is rich and creamy with the sharp flavours of lemon and raspberry contrasting with the sweetness of the ice cream. Made with lemon curd, this recipe works perfectly as a No-churn, or make it extra smooth by churning in your ice cream maker.
The standard way to make ice cream is to make an egg custard, then fold in the whipped cream and flavourings. The joy of Easy Lemon Raspberry Ripple Ice Cream is that Lemon Curd is a type of stabilised custard, so that part of the work has already been done.
What is Lemon Curd?
Lemon Curd is an incredibly delicious preserve. It is made by gently cooking eggs, sugar, butter and the zest and juice of lemons.
It is not difficult to make, but you do need to have patience and stand over the pan to make sure the eggs don’t overcook.
Can I make other types of curd?
Yes, I make Seville Orange Curd and you can also make curd with blackcurrants or raspberries. However, the sharp taste of citrus fruit works best with the butter, sugar, and eggs.
Can I buy Lemon Curd?
Yes, you can buy lemon curd and it really speeds up the process of making the ice cream. I used ready-made lemon curd for this recipe.
Why make ice cream with Lemon Curd?
I make Chocolate Lime Ice Cream with ready-made Lime Curd and that was when I discovered that curd is the ideal quick and easy base for ice cream.
What kind of Raspberries can I use?
You can use fresh or frozen raspberries, or even canned raspberries. The raspberry sauce is cooked so fresh, frozen or canned will work equally well.
What kind of cream do I need?
Use Double or Heavy Cream because you will need to whip it and this type of cream will whip easily and hold its shape.
I don’t have Golden Syrup, what can I use?
I use golden syrup in the raspberry sauce because it prevents ice crystals from forming in the sauce. Use any light coloured sugar based syrup such as corn syrup or agave syrup.
If you can’t get any kind of syrup then increase the caster sugar to 2 tablespoons.
Do I need an ice cream maker?
No, you can make this ice cream either with an ice cream maker or without. I have included instructions for both methods in the recipe card at the end of this page.
Can I serve Easy Lemon Raspberry Ripple Ice Cream straight from the freezer?
Yes, you can. This ice cream doesn’t set solid the way many homemade ice creams do. So it can be served straight from the freezer.
How long can I keep the ice cream in the freezer?
When you taste the ice cream you will find it difficult to keep it at all! However, you can keep the ice cream in the freezer in a covered container for up to two months. After that, it will still be safe to eat but the quality may deteriorate.
Can I increase the quantities?
You can easily double the quantities. However, if using an ice cream machine, please check how much mixture your machine can churn.
If you make the ice cream with the no-churn method I suggest that you use two shallow freezer-proof containers.
How do I serve Lemon Raspberry Ripple Ice Cream?
Serve the ice cream on its own, with fresh raspberries or with a raspberry sauce. Keep some of the ripple sauce to serve with the ice cream it’s really incredibly good.
How to make Easy Lemon Raspberry Ripple Ice Cream
The Ingredients
You will need:
- Raspberries
- Double Cream
- Lemon Curd
- Caster Sugar
- Golden Syrup
Make the ice cream base
- Whip the cream until it is floppy
- Fold in the lemon curd
Churn Method
- Chill the mixture in the fridge for an hour
- Add the mixture to your ice cream maker and churn for about 20 minutes or according to the instructions with your machine.
No-Churn Method
- Put the mixture into a shallow freezer-proof box or dish.
- Freeze for 2 hours, then use a fork to break up any ice crystals that have formed.
Make the Raspberry Ripple Sauce
- Place the raspberries, golden syrup, caster sugar and a tablespoon of water into a small pan
- Cook gently for about 5 minutes
- Push the raspberries through a sieve into a bowl to remove the seeds.
- Return the sauce to the cleaned pan and bring to the boil, cook for 2 minutes then leave to cool.
Ripple the Ice Cream
- Put half the semi-frozen ice cream into the base of a shallow container.
- Use a teaspoon to pour lines of raspberry sauce across the Lemon Curd Ice cream
- Use a knife or spatula to pull across the lines of sauce in the opposite direction.
- Gently top with the remaining Lemon Curd Ice Cream and repeat the process.
Freeze until ready to serve
- Cover the container and put it in the freezer for a minimum of 6 hours before serving.
- You will have about two tablespoons of raspberry sauce left over. Keep this in the fridge to serve with the ice cream.
More Ice Cream Recipes from Farmersgirl Kitchen
I love an Ice Cream Sandwich and this Strawberry Shortbread Ice Cream Sandwich is just so good. Crisp buttery shortbread filled with sweet strawberry ice cream and fresh strawberries.
Easy Chocolate Lime Ice Cream uses ready-made Lime Curd for a quick and easy homemade ice cream that tastes just like the Chocolate Lime sweets (candies) from childhood.
Mini Egg Ice Cream Cakes are little individual desserts that combine chocolate and vanilla ice cream with a layer of crushed candy-covered mini eggs. They are topped with chocolate ganache and a mini creme egg for the ultimate Easter spring holiday treat.
No Churn Blackcurrant Ice Cream is a super simple recipe for rich, smooth ice cream you can make without an ice cream machine. The sharp tang of blackcurrants contrasts with the sweet creamy ice cream making this a perfect fruity dessert.
More Ice Cream Recipes
- Stem Ginger Ice Cream – Recipes Made Easy
- Drambuie Ice Cream – Mad About Macarons
- Easy Strawberry Ice Cream – Tinned Tomatoes
More Dessert Recipes
You can find the recipe index in the menu at the top of every page along with other ways to sort recipes including a handy shortcut to find my Dessert Recipes.
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Easy Lemon Raspberry Ripple Ice Cream
Ingredients
- 150 millilitres (0.75 cups) double cream Heavy cream
- 150 grams (0.75 cups) lemon curd
- 100 grams (0.75 cups) raspberries fresh or frozen
- 1 tablespoon (1 tablespoon) golden syrup corn syrup
- 1 tablespoon (1 tablespoon) caster sugar bakers sugar (superfine)
Instructions
- Put the double cream in a bowl and whisk until thick and floppy.
- Add the lemon curd and gently fold it into the cream
Churn method
- Chill the mixture in the fridge for an hour then add the mixture to your ice cream maker and churn for about 20 minutes or according to the instructions with your machine.
No-Churn Method
- Put the mixture into a shallow freezer-proof box or dish.
- Freeze for 2 hours, then use a fork to break up any ice crystals that have formed.
Raspberry Sauce
- Place the raspberries, golden syrup, caster sugar and a tablespoon of water into a small pan
- Cook gently for about 5 minutes until the sugar has dissolved and the raspberries have collapsed.
- Push the raspberries through a sieve into a bowl to remove the seeds.
- Return the sauce to the pan and bring to the boil, cook for 2 minutes then leave to cool.
To ripple the ice cream
- Put half the semi-frozen ice cream into the base of a shallow container.
- Use a teaspoon to pour lines of raspberry sauce across the Lemon Curd Ice cream, then use a knife or spatula to pull across the lines of sauce in the opposite direction.
- Gently top with the remaining Lemon Curd Ice Cream and repeat the process.
- Cover the container and put in the freezer for a minimum of 6 hours before serving.
- You will have about two tablespoons of raspberry sauce left over. Keep this in the fridge to serve with the ice cream.
Video
Notes
Nutrition
Link to #CookBlogShare hosted by Apply to Face Blog Week 24, 2020.
Choclette says
Oh I am so craving ice cream now. This looks totally divine Janice. I have a lemon ice cream recipe from last year that I still haven’t blogged, but I think yours sounds even better. Love the idea of adding lemon curd.
I’ve not had any ice-cream this year – things are getting out of hand!
Janice Pattie says
Thank you, it really was quite delicious and really creamy.
Jill Colonna says
Oh, this brings back wonderful memories of growing up with gorgeous Scottish berries! I loved raspberry ripple and this looks fabulous, Janice. Thanks for linking to my Drambuie ice cream – it’s a bit naughty!
Janice Pattie says
Yes, Scottish Raspberries are the best and just coming into season now. It’s such a simple recipe and just so good, I’m very pleased with it. I haven’t had Drambuie for years, but can still recall how it tastes and I can imagine that the ice cream is delicious.
Karen Burns-Booth says
What a lovely recipe for th summer and also for when my raspberries are ready too! Karen
Chloe Edges says
This looks just gorgeous and super simple. I shy away from making ice cream but this looks easy enough that even I could manage!
Kavita Favelle says
This looks so delicious and pretty, I really need to make a ripple ice cream, love the idea of lemon curd!
Janice Pattie says
Thank you.
Michelle Rolfe says
Wow this looks and sounds delicious. And I never thought that with the curd, the egg is already cooked to add to the stabilisation! Perfect! Ice cream machine is now freezing in preparation! Thanks for linking up to #CookBlogShare. Michelle x
Janice Pattie says
Thank you, Michelle. The lemon curd trick really is a game-changer!
Donna says
Raspberry ripple is my favourite, and I imagine this could be even better. It looks incredible!
Janice Pattie says
Thanks, Donna. I have to say it was really very good ☺️
Nic | Nic's Adventures & Bakes says
Thanks for sharing 🙂 This looks lovely, also easy to make as I don’t have an ice cream machine. I have not had raspberry ripple ice cream in years, so this could be a good alternative 🙂
Nic | Nic’s Adventures & Bakes
Janice Pattie says
Thank you, do have a go at making this, it’s really the easiest of ice creams to make
Candace says
I like the sound of this especially with the addition of the lemon curd. I’m usually put off from making ice cream due to having to churn it. But this sounds like a quick and easy cheat
Janice Pattie says
It really couldn’t be simpler, if you can whip cream you can make this ice cream.
Jenny Walters says
This recipe is one that has got under my skin and I have been thinking about it since last week. It looks and sounds incredibly delicious and a perfect summer treat! Thank you so much for sharing it with #CookBlogShare. I am going to HAVE to make it!
Janice Pattie says
That’s great to hear, Jenny. Do let me know how you get on making the ice cream.
Jacqueline Meldrum says
I remember you saying you were making ice cream Janice, and wow what an ice cream. It’s the perfect one for me as raspberry ripple is my favourite and I love lemon in desserts. Just heavenly!
Cat | Curly's Cooking says
This looks absolutely amazing. Love the flavours and your photos. This is absolutely perfect for the summer.
Janice Pattie says
Thanks so much, that’s very kind.
Eb Gargano | Easy Peasy Foodie says
This looks so pretty… and I can only imagine how good it must taste…I really love the raspberry / lemon combo. I often find ice cream too sweet but I think the raspberries and lemon would offset that really well and make it just right. Eb x
Janice Pattie says
Thank you, Eb. It really is super delicious and not overly sweet.
Sarah Trivuncic says
I’m overrun with raspberries at the moment although I’d not considering making ice cream with them until now. Loving the combination with lemon curd!
Janice Pattie says
Thanks, Sarah. I wish I had some left, it was so good!