African Vanielje on Aug 26 2007 at 11:01 pm | Filed under: Uncategorized
500g raspberries
250g caster sugar ( I always use vanilla sugar as I feel vanilla is a flavour enhancer for just about anything- much like salt)
2 organic, unwaxed limes – zest and juice
25 ml Limoncello (Italian Lemon Liqueur – you can always leave this out and splash your finished serving of icecream with Limoncello instead)
150 – 300ml of whipping or double cream
Rinse and drain the berries
Liquidise with the sugar and lime juice
Push through a strainer to extract the pips
Add your liqueur and zest and stir in your cream. 150 ml for intense fruitiness, up to 300ml for decadent creaminess.
Pour into tubs (I use recycled yoghurt pots) and freeze.
Your freezer should be preset to its coldest as the faster icecream freezes the less ice crystals form. This means a smoother icecream. If you feel your icecream has too many crystals you can take it out after an hour, gently rebeat and then return to the freezer.
You can also experiment with whipping your cream to various stages before folding into the fruit puree. This will give you different mouthfeel (a technical icecream term that is self-explanatory I think), but be careful not to overbeat as your finished product will taste waxy.
This recipe is a variation on a strawberry icecream recipe that has been passed down from my French Huguenot great grandmother.
