This ice cream will put your home-grown raspberries to good use and bring out their beautiful flavour and fragrance
450g (1lb) raspberries
75g (3oz) unrefined caster sugar
300ml double cream
Puree the raspberries and sugar in a food processor or blender until smooth. Add the cream and whiz to incorporate.
If you have an ice cream machine, push the mixture through a sieve into a jug to remove most of the seeds and then pour into the machine. Follow the maker’s instructionsfrom this stage.
Otherwise, push the mixturethrough a sieve into a bowl.
Stir the mixture thoroughly, pour into a lidded plastic freezer box and freeze.
Recipe by Mrs Simkins
Find out more
Cooking with Mrs Simkins and Tea with Mrs Simkins, are published by Spring Hill Books at £12.99 in hardback. To order call 01476 541080. For more recipes and tips visit www.MrsSimkins.co.uk
