Raspberry Ice Cream

Preparation info

  • Difficulty

    Easy

  • Serves

    6-8

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Box Tree,
llkley

Chef Michael Lawson

Ingredients

  • 12 oz. (350 g.) fresh or frozen raspberries
  • 6 oz. (175 g.) castor sugar
  • 15 fl.oz. (425 ml.) double cream
  • juice 1 orange
  • juice 1 lemon
  • 3 teaspoons iced water

Method

Liquidise the raspberries and then pass through sieve to remove the seeds.

Mix the raspberry purée with the orange and lemon juice and the sugar. Chill this mixture in the refrigerator for 1 hour.

Whip the cream with the iced water until it forms soft peaks.

Mix the raspberry purée with the whipped cream and beat them lightly together. Place into ice cream machine or deep freeze.