Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Sainsbury’s, Sainsbury8	6	servings

INGREDIENTS

50	g	Seedless raisins; (2oz)
2	tb	Rum
2	tb	Custard powder
450	ml	Skimmed milk; (3/4pint)
2	tb	Granulated artificial sweetener; or to taste
1		142 millilit whipping cream; whipped lightly
		; (1/4pint)
50	g	Glace cherries; quartered (2oz)
25	g	Chopped mixed nuts; (1oz)

INSTRUCTIONS

Place the raisins in a bowl, cover with the rum and leave to soak until
required.
Meanwhile, blend the custard powder with 2 tablespoons of the milk.
Warm the remaining milk in a saucepan. Whisk in the custard mixture until
thoroughly mixed and continue to whisk over a moderate heat until the
custard thickens.
Remove the pan from the heat and sweeten to taste with the artificial
sweetener.
Cover with damp greaseproof paper to prevent a skin forming and set aside
to cool.
Carefully fold the whipped cream into the cooled custard. Turn into a 900ml
(1 1/2 pint) shallow freezerproof container and freeze, uncovered, for 2
hours.
Scrape the mixture into a blender or food processor and process well.
Transfer to a bowl and stir in the cherries, raisins and rum, and nuts.
Return to the container or a bombe mould, cover and freeze for at least 4
hours until solid.
Remove the ice cream from the freezer and allow to stand for at least 10
minutes before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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