I was always put off making ice cream because I've never owned an icecream machine, but a few years ago my fabulous foodie Aunt Robyn gave me her limoncello ice cream recipe, and I quickly realised how easy it is. In this recipe I've used Chambord, that slightly 80s black raspberry liqueur, which many people have lurking in the back of their cabinets. This creates a soft, luscious, very slightly pink icecream, which goes perfectly with fresh raspberries. You can, of course, use other ingredients such as fruit to create different flavours.
Ingredients
| 4 large | Egg yolks |
| 250 g | Caster sugar |
| 600 ml | Cream (Main) |
| ⅓ cup | Chambord (Main) |
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Directions
- Beat egg yolks with half the sugar until thick and pale.
- In a separate bowl, beat the cream with the remaining half of the sugar until thick, but be careful not to over-beat.
- Fold the egg yolk mixture into the cream mixture, and add the Chambord. Gently fold together with a spoon. Transfer to a plastic container and freeze overnight. Serve with fresh raspberries.
tip
Check out Ray McVinnie's video on'How to make chocolate shards'
