Our erratic summer – freezing cold followed by heatwave – seems to have suited our raspberry plants, as they have been fruiting in abundance with sweet and tasty fruit. The individual raspberries have been quite small, but the number and flavour have more than made up for it. So, even though they are best eaten within 24 hours, there have been days when we’ve had some left over. This ice cream is the result, and even if I say so myself, it is one of the best ice creams I’ve ever tasted! I tried to keep the amount of sugar down and that allowed a little of the citrusy taste to shine through. I just used up the amount of raspberries we had, so I think you could be a little flexible with the amount here and still get great tasting ice cream!
Raspberry Ice Cream
1/2 pint / 300 ml double cream
2oz /50g caster sugar
4oz / 100g raspberries
1 dessertspoon icing sugar
A drop of water
Heat the raspberries, icing sugar and water gently until the raspberries break down. Remove from the heat and press the raspberries through a fine sieve to remove the pips. Put the juice back in the pan and heat again for about 10 minutes to reduce slightly. Cool.
Heat the cream and sugar gently until the sugar has dissolved. Remove from the heat and cool.
Pour the cream mixture into an ice cream maker. Churn the mixture for about 25 minutes. Gently stir in the raspberry juice, without stirring it in completely to get a slight ripple effect. Eat immediately or pour into a container and store in the freezer. Before serving the ice cream, bring it out of the freezer for 5 – 10 minutes.
If you don’t have an ice cream maker, pour the mixture into a tub and put into the freezer. When the mixture has started to freeze bring it out of the freezer and whisk thoroughly. Do this again, then stir in the raspberries. Put back into the freezer and repeat until frozen.