Raspberry Ice Cream Recipe |
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You will need :- 1 lb. fresh or frozen raspberries sieved icing sugar 2 eggs, separated ¼ pint double dairy cream, lightly whipped
Preparation Time:- 20 minutes plus freezing
Sieve raspberries or put into a blender. Sweeten to taste with icing sugar.
Beat egg yolks and 1 oz. icing sugar until thick and creamy. Whisk egg whites until stiff and peaky and whisk in 1 oz. sieved icing sugar a little at a time. Gradually whisk in egg yolk mixture. Fold in raspberry puree and cream.
Turn into a freezing tray and freeze until firm. Sieve in glasses with biscuits. Serves 4.
Quick Tip
Great care should be taken when using an electric beater for whipping cream as it is very easy to over whip and the cream will then turn buttery. Unless whipping a large quantity, it is safer to use a hand whisk.
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