For the rasp­berry ice-cream

The Simple Things - - LIVING | OUTDOORS -

1 por­tion ba­sic vanilla cus­tard (see op­po­site) 250g rasp­ber­ries

1 Make a ba­sic vanilla cus­tard (see op­po­site) and cool com­pletely. Rub three-quar­ters of the rasp­ber­ries through a sieve to re­move seeds, then mix the sieved pulp into the cus­tard.

2 Churn in an ice-cream maker un­til stiff. Spread half of the ice-cream into a tub and sprin­kle on half of the re­main­ing whole rasp­ber­ries, then spread over the rest of the ice-cream and top with the fi­nal rasp­ber­ries.

3 Freeze for at least 2 hours be­fore us­ing. Re­move from the freezer 20 mins be­fore serv­ing.

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