Raspberry or Strawberry Ice-Cream from Tony Bilson's Recipe Book by Tony Bilson
Purée the fruit through the finest blade of a food mill. Add the sugar and lemon juice to the purée and fold the mixture into the crème anglaise. Fold the cream into the custard mixture and freeze...
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Cooking tools:
- Ice cream maker
- Food mill
- Mixing bowl
- Spatula
- Freezer
Ingredients
- 300 ml raspberries or strawberries
- 200 g sugar
- juice of 1 lemon
- 250 ml crème anglaise
- 250 ml cream, beaten so that it has thickened but is not stiff
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