First posted: Nov 8, 2012
Raspberry Ice Cream
Thursday. THE DAY BEFORE FRIDAY. The day when you can smell the weekend on the breeze, bringing with it a little shiver of excited anticipation. And I can think of something else that induces a similar reaction in so many of us. ICE CREAM. And this, well this is your ticket to ice cream fame in 15 minutes. With no custard-stirring and tending, this simple home made version is light as air, lower on calories, and just far, far quicker and easier. It’s also unbelievably versatile, using the same basic formula I’ve made Lemon Curd Ice Cream, Salted Caramel, Honey and Pecan Nut, Bourbon Vanilla… Can you tell that I’m mildly obsessed? I hope that you’ll give this a try, and then I won’t be the only ice cream nerd over here.
Ingredients
Cooks in: Serves:4 - 6
- 250ml cream
- 1/4 cup icing sugar
- 1 cup frozen raspberries, thawed and with juice included
- Zest of 1/2 lemon
- Juice of 1/2 lemon
- Optional: Jelly tots, jelly beans or more frozen berries for serving.
What to do
1. Whip the cream until thickened and will form quite stiff peaks. Sift the icing sugar into the cream, then gently fold in the raspberries with their juice and the lemon zest and juice, being careful not to mix out all the air. Taste to see that the flavours balance for you, if too tart add a little more icing sugar. 2. Pour into an airtight container and place in the freezer for at least 3 hours. 3. Serve in cones or bowls, or as shown, with a scattering of jelly tots or more raspberries.
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