Raspberry and Redcurrant Ice Cream with Soft Cheese
A recipe from Hilary to use up surplus fruit.
Ingredients
- 250g g raspberries
- 100 g red currants
- 75 g sugar
- 100 g soft cheese
- 250 ml milk
Instructions
- Gently stew the redcurrants with the sugar and 75ml water.
- When they are soft purée both the redcurrants and the raspberries and strain the purée to remove the pips.
- Put the cheese in a bowl and gradually beat in the milk. When it has amalgamated stir in the fruit purée.
- Put in an ice cream maker if you have one. Alternatively, put in a container in the freezer and stir occasionally until set.