Quick raspberry ice cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Frozen raspberries |
| 200 | grams | Creme fraiche |
| 1 | tablespoon | Icing sugar |
| 40 | grams | Walnuts, lightly toasted, chopped |
| Sprigs of mint, optional | ||
| 4 | tablespoons | Runny honey, warmed, to serve |
Directions
1. Reserve a quarter of the raspberries and put the rest in a food processor. Blend until just broken up, but with some chunks remaining. Add crème fraîche and icing sugar, and blend until lightly mixed.
2. Turn semi-frozen mixture into a serving dish and scatter with reserved raspberries and walnuts. Decorate with mint if desired and serve topped with warmed honey.
NOTES : Frozen raspberries make this dessert frosty without the time and trouble of freezing. Serves: 4 Calories per serving: 370 Preparation time: 10 minutes
Recipe by: Asda Magazine, Summer 1997 Posted to MC-Recipe Digest V1 #659 by Kerry Erwin <kerry@...> on Jul 06, 1997