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Neerasha’s Rasberry and Strawberry ripple ice cream

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TRH Neerasha's Rasberry and Strawberry ripple ice cream
500ml double cream
500ml water
1/2 a vanilla pod split
1/2 a tsp rose water(you could add more if you want)

Place the above Ingredients in a pot and simmer over gentle heat. Remove when small bubbles appear set aside.
In a bowl separate 2 eggs we only use the egg yolk.
To the egg yolk add 8 tsp Xylitol and mix.
Add half the mixture to the bowl and stir. Now add the rest of the mixture. Be careful not to scramble the eggs when you pour the mixture. Stir quickly to avoid this.
Now return to stove and stir until the mixture starts to get a little thick. It should still be of a pouring consistency.
Strawberry and rasberry coulis:
6 strawberry and 12 rasberry whiz in blender.
Now pour the liquid into a container and add the Strawberry and rasberry mixture to the cream mixture stirring in a figure of 8.
Now place in fridge stirring every two hours until it thickens.
You can enjoy as a treat.😘😘😘

Prepared, tried and tested by: Neerasha Singh

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