Raspberry and Drambuie Ice Cream from Great British Chefs 2 by Betty Allen
Mix together the raspberry puree, lemon juice and Drambuie. Whisk the cream lightly until it just hangs on the whisk, then fold in the juice mixture. Place the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 475 ml/16 fl oz double cream
- 250 g/8 oz caster sugar
- 6 large eggs, separated
- juice of 1 large lemon
- 4 tablespoons raspberry purée
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