No-churn Raspberry Ice Cream

Another great Ottolenghi recipe!

Ingredients:  (serves 6)

• 600g fresh raspberries
• 2 tbsp icing sugar
• 200ml double cream
• 1 egg, plus 2 egg yolks
• 1 tsp lemon juice
• 180g caster sugar
• 1/8 tsp salt

Method

1. Place the raspberries in a food processor and blitz to form a puree. Pass them through a fine sieve set over a bowl, using a large spoon to scrape the puree through the sieve to remove the seeds.  Measure out 260g of puree and set aside.
2. Sift the icing sugar into the remaining puree and decant into a jug. Keep in the fridge until ready to serve.
3. Place the cream into a bowl and whisk until it forms soft peaks then pop in the fridge.
4. Fill a medium saucepan with a few cm’s of water. Bring to the boil then reduce to a simmer.
5. In a bowl that fits over your pan mix together the egg, yolks, lemon juice, sugar and salt. Whisk with an electric mixer over the heat continuously for around 5 minutes until the sugar has dissolved and the mix is very warm.
6. Transfer the mixture to an electric mixer with a whisk attachment. Beat the mixture on medium high until the mixture is thick and cooled (this takes around 10 minutes).
7. Add the 260g of raspberry puree and whisk on low until combined.
8. Removed the whipped cream from the fridge and fold through to incorporate.
9. Scrape the mixture into a large freezer container, cover the top with clingfilm and freeze for at least 12 hours.
10. Remove from the freezer 10 minutes before serving so it is soft enough to scoop. Serve with the left over sweetened raspberry puree!

Helen Edwardson