We don’t like to have cream in the shop that’s skirting too close to its use-by date, so recipes like this are a great way to use it all up without having to eat it at once. Though, I must say, the ice cream is so delicious that its often eaten just as quickly!
I imagine this could be made with any fruit. Blackcurrants are also delicious in this – cook the currants gently to soften first, and then sieve before adding to the mix.
- 450g raspberries
- 125g caster sugar
- 300g double cream
- In a food processor, whizz the raspberries together with the caster sugar. Keep 1tbsp of this fruit mixture aside.
- Add the cream to the rest of the fruit mixture and mix well.
- Transfer to a plastic container suitable for freezing, or an ice cream maker.
- Put in the freezer, and stir every 30 mins with a fork or hand-mixer until almost frozen. It will need about four or five stirs.
- On the last stir, drizzle the rest of the fruit mixture on the top of ice cream.
This recipe was published in the Sainsburys magazine. Thanks to Anne Price for testing it out for us.
