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

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