Tutti-frutti ice cream (diabetic version)

Yield: 6 servings

Measure Ingredient
50 grams Seedless raisins; (2oz)
2 tablespoons Rum
2 tablespoons Custard powder
450 millilitres Skimmed milk; (3/4pint)
2 tablespoons Granulated artificial sweetener; or to taste
1 142 millilit whipping cream; whipped lightly
; (1/4pint)
50 grams Glace cherries; quartered (2oz)
25 grams Chopped mixed nuts; (1oz)

Place the raisins in a bowl, cover with the rum and leave to soak until required.

Meanwhile, blend the custard powder with 2 tablespoons of the milk.

Warm the remaining milk in a saucepan. Whisk in the custard mixture until thoroughly mixed and continue to whisk over a moderate heat until the custard thickens.

Remove the pan from the heat and sweeten to taste with the artificial sweetener.

Cover with damp greaseproof paper to prevent a skin forming and set aside to cool.

Carefully fold the whipped cream into the cooled custard. Turn into a 900ml (1½ pint) shallow freezerproof container and freeze, uncovered, for 2 hours.

Scrape the mixture into a blender or food processor and process well.

Transfer to a bowl and stir in the cherries, raisins and rum, and nuts.

Return to the container or a bombe mould, cover and freeze for at least 4 hours until solid.

Remove the ice cream from the freezer and allow to stand for at least 10 minutes before serving.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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