Tuesday, 20 July 2010
Raspberry Sherbert (1 colour)
This makes quite a lot of ice cream compared with some of the other recipes I've tried recently. I might try adding a tablespoon full of vodka next time to see if it stops it from freezing so solid - it took a good 40 minutes defrosting each time we ate it before it was soft enough to spoon. Well worth the wait though.
Frozen raspberries - two 300g packs, defrosted on a large plate/bowl
Creme fraiche - 500 ml
Caster sugar - 175 g
Water - 1/4 pint
1) Heat the sugar and water in a small pan, stirring until the sugar has dissolved. Bring to the boil and then set aside to cool.
2) Put 350g of the raspberries in a food processor or blender and process to a puree. Place a sieve over a large pyrex bowl and then press through the raspberries to remove the seeds. Add the cold sugar mixture to the raspberries and stir. Chill the mixture until it is very cold.
3) Add the fromage frais to the raspberry mixture and whisk until smooth. Cover the bowl with foil and put in the freezer for 2 hours. Beat lightly with a whisk and then return to the freezer for another 2 hours.
4) Add the remaining raspberries to the partially frozen sherbert and then freeze for 2 hours or until firm. Serve with extra raspberries