Tuesday, November 24, 2009

Raspberry almost instant "ice cream"

I usually make this with raspberries but works well bananas. It is very delicious and made in a matter of minutes. By using frozen fruit the "ice cream"is already well on its way to freezing so all you need to do is pop it in the freezer for as long as it takes for you to prepare the rest of the meal.

This is meant to be eaten soon after it is made as it goes incredibly hard if left in the freezer and needs at least an hour to soften enough to serve.

You will need some sort of food processor or blender for this. I find that one of those handheld blender works fine.

allow yourself about 10 minutes to make this and time in the freezer

200-250 grams raspberries- fresh or frozen
250 grams creme fraiche
2 tablespoons caster sugar
juice of 1 lemon

You can use fresh raspberries but allow a couple of hours in the freezer.

Put the raspberries, creme fraiche, sugar and half the lemon juice into the food processor or whatever you are using to blend. Process until combined and smooth.It will probably be necessary to stop periodically and break up any lumps.

When smooth check the taste and add more lemon juice as it suits you.

Put into a plastic box and pop into the freezer.

If you don't eat it soon after you've made it it will keep, in the freezer, for a couple of days but as I've said will go very hard.

If you want a banana ice cream I suggest you use 4 bananas in place of the raspberries.

I tend to stick bananas into the freezer if they are heading to getting over ripe. Freeze them with skins on. Frozen bananas are great for baking and for this recipe it took about 5 minutes out of the freezer to be able to remove the skins and slice quite finely before adding to the other ingredients to process.

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