Raspberry icecream

Argh, exams - and that means revision. The perfect way to stall revision? Writing blog posts, of course! And with over 50 recipes that I've got planned to post, you can rest assured that there will be more to come... because you were worrying so much... as we get into fruit season, look out for cherry and blueberry recipes and some more unusual additions, like doughnuts and roulandes. This is such a simple recipe and with only three main ingredients you can't go far wrong. So simple, and such an elegant result! They are freeze-friendly, naturally, so can be made in advance.

Raspberry icecream
Prep time 2 hours
Serves 6

Ingredients 
300g fresh raspberries (though mine were already from frozen)
6 tbsps icing sugar
300ml extra thick double cream

Method

1. Weigh out your raspberries and place them in freezer-safe containers. Freeze for 30 minutes.
2.  Using a jug blender/processor, crush the raspberries to fine crumbs with the  icing sugar.
   
3. Pour the cream into a bowl and fold in the crushed raspberries.
   
4. Put the icecream in a tupperware container and freeze for 30 more minutes, until semi-solid.
   
5. Scoop the ice cream out, crushing the ice crystals, into 6 ramekins and smooth over the top with the back of a spoon.
   
6. Freeze for at least another half an hour or until needed.
   
7. Take out of the freezer and leave to thaw for at least 15 minutes before serving.
8. You can serve in the ramekins or tipped out, with a sprig of mint and a whole raspberry on top. If you want to tip the ice cream out, line the ramekins with clingfilm before step 5 and pull out of the containers after thawing. They should keep their shape nicely.