Raspberry and hazelnut ice cream

4 servings

Ingredients

Quantity Ingredient
1 250 g pack frozen raspberries; defrosted
75 grams Caster sugar; (3oz)
1 284 ml; (10fl oz) carton
; double cream
1 50 grams who hazelnuts; toasted and roughly
; chopped (optional)
; (2oz)

Directions

Roughly chop the raspberries and mix with the caster sugar.

Whip the cream until it just thickens and starts to hold it's shape, but not stiff and standing in peaks.

Fold the cream into the chopped raspberries with the hazelnuts if using and transfer to a suitable freezer container.

Freeze the mixture until it starts to become solid around the edges. Remove from the freezer then beat with a spoon, return to the freezer.

Repeat this process at least one more time once it has started to solidify again. Freeze until required.

When ready to serve remove from the freezer and leave in the refrigerator for 30 minutes to soften slightly.

Notes Serve in scoops decorated with sprigs of fresh mint and accompany with home-made shortbread or hazelnut biscuits.

Converted by MC_Buster.

NOTES : A quick and simple recipe for ice cream that does not require an ice cream maker.

Converted by MM_Buster v2.0l.

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