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Raspberry And Redcurrant Ice Cream

Preparation time: 15 minutes, plus freezing
Cooking time: 10 minutes

Image of Raspberry And Redcurrant Ice Cream

100g (4 oz) granulated sugar
3 tablespoons water
1 egg white
350g (12oz) raspberries
2 tablespoons redcurrant jelly
300ml (˝ pint) double or whipping cream


Serves: 6


1. Put the sugar and water into a small heavy-based saucepan and stir over a gentle heat until the sugar dissolves. Bring to the boil, then boil without stirring until it reaches hard ball stage, 120°C/248°F on a sugar thermometer.

2. Place the egg white in a bowl and beat until stiff, then pour on the boiling syrup in a thin stream, beating hard until the mixture cools.

3. Purée the raspberries with the jelly in a blender. Strain the raspberry purée through a sieve and stir it into the meringue mixture.

4. Whip the cream until it forms soft peaks and fold it into the mixture. Transfer the mixture to a freezer container and freeze until firm without further stirring.

Chef’s Tip:- Can be frozen for 6 months.

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