- 300ml double cream
- 150ml single cream
- Concentrated raspberry juice (Cook the frozen raspberry (±200g) with a squeeze of 1/2 lemon juice and 1/4 cup water. Cook until the raspberry totally broken up. Strain the juice with a strainer, and discard the seeds. Pour the juice back to the pan and cook until the juice thicken.) Set aside to cool.
- 1/2 cup of syrup (dissolve some sugar with some water and bring it to a boil), to taste. Set aside to cool.
This a ch"easy"t way of making ice cream without ice cream maker. I actually can't see why do we need an ice cream maker. (*) The process of making ice cream is quite simple. Firstly, you have to prepare the custard whether you have an ice cream maker or not. Without an ice cream maker, you pour it to a freeze proof container and put the custard uncover in the freeze for an hour or so until the edge of the custard starting to harden. Take it out and put the semi-frozen custard in a large bowl, and whisk it thoroughly. Pour the mixture back to the container (**), cover, and freeze it until the ice cream is ready to be served.
For this easy to make raspberry ice cream, you need:
First whisk the double, single and syrup in a large bowl until they form soft peak and hold it own shapes. Add 1/2 of the raspberry sauce to the mixture and mix well. Pour the mixture to a freezer proof container and put it to the freezer uncover. Follow as described above (*)....(**) After the second whisk, pour the remaining raspberry sauce to the cream mixture and use a knife gently swirl it into the cream mixture.
Ice cream making without the maker! Enjoy!
My name is Loong, I am an architectural designer with a very strong passion and instinct to cook colourful and delicious food....