A FEW years ago, I saw the ultimate quick mix ice-cream. It involved a full jar of marmalade and a large carton of double cream which had been whipped until thick – mix the two ingredients together and freeze and, voila, marmalade ice-cream.
Today’s recipe is not quite as simple, but the principle is the same – a quick fix ice-cream, which I have just taken a couple of stages further.
You can use fresh or frozen raspberries and if you want to omit the amaretti biscuits, it is no big deal. However, I do like the texture that it adds.
Easy Raspberry Ripple Ice-cream with Amaretti
Ingredients (serves 6-8)
250g mascarpone
2 tbsp icing sugar
500ml good quality ready-made custard
100ml double cream
150g raspberries
1 tbsp caster sugar
Grated rind and juice 1 lemon
10 amaretti biscuits lightly broken up
Method
1. Spoon the mascarpone into a bowl and beat in the icing sugar. Whisk in the custard, then stir in the cream. Pour mixture into a freezer container for about two hours or until the mixture becomes icy round the edge. Remove from the freezer and beat the mixture thoroughly with a whisk until smooth. Cover and return to the freezer for two hours.
2. Tip raspberries into a small saucepan with the sugar. Gradually bring to a simmer until the raspberries are soft, breaking down and wilting for about two minutes. Stir in the lemon rind and juice and transfer to a food processor or blender. Whizz until smooth, pass through a sieve to remove the seeds. Allow to cool.
3. Using a spoon, gently fold it through to give a rippled effect and with the last couple of “turns” sprinkle in the broken amaretti biscuits. Return to the freezer until completely frozen.
4. Take out of freezer 20 minutes before you want to serve.
- Post to:
del.icio.us
Digg
Newsvine
Nowpublic
Reddit
« Previous | Home | Next »