A recipe from Hilary to use up surplus fruit.
- 250g g raspberries
- 100 g red currants
- 75 g sugar
- 100 g soft cheese
- 250 ml milk
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.