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Very easy raspberry ice cream

Silvana Franco from Market Kitchen
You don’t need an ice cream machine, or any patience to make Silvana Franco’s chocolate-rippled raspberry ice cream

Very easy raspberry ice cream

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.

Comments add a comment

Triciacarr | Posted 15-Aug-08

I have some ripe blackberries in the garden I think I will try this with them tommorow

pinco | Posted 04-Aug-08

I used half 'Green

Han29 | Posted 28-Jun-08

Does this dessert need to be eaten the next day, or can it be kept for a week or so?

Serves: 6

Prep: 5 min, plus standing and freezing

Ingredients
300g Raspberries
150g golden caster sugar
2 tbsp cassis
500g Mascarpone
2 balls stem ginger, finely chopped
100g dark chocolate, roughly chopped