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Very easy raspberry ice cream
- Prep time:
- 5 mins, plus standing and freezing
- Cook time:
- Serves:
- 6
You don’t need an ice cream machine, or any patience to make Silvana Franco’s chocolate-rippled raspberry ice cream
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Ingredients
- 300g Raspberries
- 150g golden caster sugar
- 2 tbsp cassis
- 500g Mascarpone
- 2 balls Preserved stem ginger, finely chopped
- 100g dark chocolate, roughly chopped
Method
1. Put the raspberries in a bowl and sprinkle over the sugar and cassis. Set aside at room temperature for 20 minutes until the raspberries have softened and released a lot of their juices and the sugar has dissolved.2. Mix together the mascarpone, ginger and chocolate then ripple through the raspberry mixture. Spoon into a cling film-lined, straight-sided freezer-proof box and freeze overnight.
3. When ready to serve, ease the ice cream out of the container and slice into thick slabs.
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Latest Comment
View all comments (7)The recipe is so simple to make.However,when you freeze it the consistency stays frozen. My tip now is to put the mixture into a shallow plastic dish and as you sit down to 1st course take it out,warm a knife and cut as it where cake - leave the slice on a plate and return the rest to the freezer (unless you think you may want 2nds but it is very filling and rich)Serve with some fresh raspberries - delic!
I have some ripe blackberries in the garden I think I will try this with them tommorow
I used half 'Green
Does this dessert need to be eaten the next day, or can it be kept for a week or so?
If I made this as a cheesecake, which was a comment Silvana made during the program, would it be better to use crushed ginger biscuits or regular digestives?
Silvana does it again! I've just finished making this for a birthday party tomorrow - it's incredibly easy and tastes divine. It's beckoning to me from the freezer...
Thank you! This is the desert for a busy mother when trying to impress friends! Now I can lie through my teeth and get ooh aahs for hardly any effort at all.