Home

Raspberry and Hazelnut Ice Cream

ingredients

serves: 4-6
250 g pack frozen raspberries, defrosted
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
284 ml carton double cream (heavy cream)
50 g whole hazelnuts (filberts), toasted and roughly chopped (optional)

method

1. Roughly chop the raspberries and mix with the caster sugar.

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

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

4. 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.

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

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

What did you think?

2 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved