This recipe makes an intensely flavored raspberry ice cream that is delicious on its own and even better when spooned into brandy snap cornets (recipe page 69) and topped with a dollop of clotted cream.
4 cups fresh raspberries
1 cup plus 2 tablespoons sugar
1¼ cups heavy cream
½ cup milk
2 lemons, juiced
1. Puree the raspberries in a blender and pour into a large bowl. Add the sugar, cream, milk, and lemon juice, and whisk together. Strain the mix through a fine sieve to remove the seeds.
2. Pour into an ice cream maker to freeze, following manufacturer’s instructions. If you don’t have an ice cream machine, you can still make this dish. Instead of pouring the cream into the raspberry puree, whip it until stiff instead and fold it into the mix. Freeze in a plastic container for about 3 hours, remove from the freezer, and stir. Repeat this process several times, and then freeze until firm.
MAKES 6 SERVINGS
Garden party fare: (from left to right) Chocolate Biscuit Cake, Jam and Cream Sponge, Battenburg Cake, tea sandwiches, Raspberry Ice Cream