Raspberry and Redcurrant Ice Cream with Soft Cheese
A recipe from Hilary to use up surplus fruit.
Ingredients
Method
- 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.