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Raspberry Icecream

PUBLISHED: 08:11 28 March 2014 | UPDATED: 08:46 28 March 2014

This ice cream will put your home-grown raspberries to good use and bring out their beautiful flavour and fragrance

450g (1lb) raspberries


75g (3oz) unrefined caster sugar


300ml double cream



Puree the raspberries and sugar in a food processor or blender until smooth. Add the cream and whiz to incorporate.


If you have an ice cream machine, push the mixture through a sieve into a jug to remove most of the seeds and then pour into the machine. Follow the maker’s instructionsfrom this stage.


Otherwise, push the mixturethrough a sieve into a bowl.


Stir the mixture thoroughly, pour into a lidded plastic freezer box and freeze.



Recipe by Mrs Simkins


 


Find out more


Cooking with Mrs Simkins and Tea with Mrs Simkins, are published by Spring Hill Books at £12.99 in hardback. To order call 01476 541080. For more recipes and tips visit www.MrsSimkins.co.uk

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