August 17, 2017


Raspberries – 200 gms
Castor sugar – 85 gms
Egg yolks -3
Milk – 150 ml
Double cream – 100 ml
Finely grated zest of one lemon

  • Place a suitable plastic container in the freezer. Blend half the raspberries until smooth and mix in 10 gms of sugar. Set aside.
  • Whisk the egg yolks and remaining sugar in a bowl until creamy and pale, and the sugar has dissolved.
  • Place the milk and cream in a pan and gently heat through.
  • Remove from the heat and stir into the egg  mixture. Return to the pan and cook over a low heat, stirring all the time with a wooden spoon, until slightly thickened.
  • Remove from the heat and stir in the raspberry puree, lemon just and remaining whole raspberries.
  • Remove container from the freezer and pour in the mixture until 3 quarters full.
  • Leave to cool, then place, uncovered, in the freezer. After 30 minutes, remove and stir well, then return to the freezer.
  • Leave for another 30 minutes, repeat the procedure. Continue like this until the ice-cream is frozen.
  • Cover and leave in the freezer until required.

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