Cinnamon Ice Cream with Raspberries

Name: Cinnamon Ice Cream with Raspberries
Ingredients: 4 eggs, separated; 4 oz/112 g icing sugar, sieved; Caster or icing sugar for the raspberries; Caster or icing sugar for the raspberries; 1½ lb/675 g raspberries; Caster or icing sugar for the raspberries; 1 rounded tbsp ground cinnamon; ½ pint/285 ml double cream, whipped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I have noticed in the past few years how trendy cinnamon has become as a spice with soft fruit. I have been making this ice cream for years now, and it is delicious with raspberries and all other soft fruits, such as black or redcurrants, baked plums, blackberries and strawberries.

Ingredients

4 eggs, separated
4 oz/112 g icing sugar, sieved

Dessert
Vegetarian
Gluten-free

Method

Beat the egg yolks with 1 oz/28 g of the sieved icing sugar until pale and thick, then beat in the ground cinnamon. Stir this mixture into the whipped cream.

Whisk the egg whites until fairly