Raspberry Ice Cream from The Great Ice Cream Book by Jon Croft
Liquidise the raspberries and then pass through sieve to remove the seeds. Mix the raspberry purée with the orange and lemon juice and the sugar. Chill this mixture in the refrigerator for 1 hour....
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Cooking tools:
- Blender
- Fine-mesh sieve
- Mixing bowl
- Refrigerator
- Whisk
- Ice cream maker
- Spatula
- Freezer
Ingredients
- 6 oz. (175 g.) castor sugar
- 15 fl.oz. (425 ml.) double cream
- 12 oz. (350 g.) fresh or frozen raspberries
- 3 teaspoons iced water
- juice 1 orange
- juice 1 lemon
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