| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Sainsbury’s, Sainsbury11 |
4 |
servings |
INGREDIENTS
| 1 |
|
250 g pack frozen raspberries; defrosted |
| 75 |
g |
Caster sugar; (3oz) |
| 1 |
|
284 ml; (10fl oz) carton |
|
|
; double cream |
| 1 |
|
50 grams who hazelnuts; toasted and roughly |
|
|
; chopped (optional) |
|
|
; (2oz) |
INSTRUCTIONS
Roughly chop the raspberries and mix with the caster sugar.
Whip the cream until it just thickens and starts to hold it's shape, but
not stiff and standing in peaks.
Fold the cream into the chopped raspberries with the hazelnuts if using and
transfer to a suitable freezer container.
Freeze the mixture until it starts to become solid around the edges. Remove
from the freezer then beat with a spoon, return to the freezer.
Repeat this process at least one more time once it has started to solidify
again. Freeze until required.
When ready to serve remove from the freezer and leave in the refrigerator
for 30 minutes to soften slightly.
Notes Serve in scoops decorated with sprigs of fresh mint and accompany
with home-made shortbread or hazelnut biscuits.
Converted by MC_Buster.
NOTES : A quick and simple recipe for ice cream that does not require an
ice cream maker.
Converted by MM_Buster v2.0l.
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