My Easy No-Churn Forest Fruits Ice Cream is a good way of making a sort of ice cream without a machine, and it's quick, easy and smooth to eat. I like to serve this after a big dinner or lunch, all you need is a little extra blackcurrant or raspberry puree, and a few fresh raspberries sprinkled over.
- 450 g frozen black forest fruits, defrosted
- 2 tbsp lemon juice
- 4 medium egg whites, at room temperature
- pinch cream of tartar
- 175 g caster sugar, unrefined if possible
- 2 tsp vanilla extract
- 250 mls double cream
- Line a lightly oiled 2lb loaf tin with cling film.
- Liquidise the thawed fruits with the lemon juice until nice and thick. You will end up with roughly 350g. You will need 250g for the recipe; the other 100g is for the sauce.
- Pass through a fine sieve to get rid of all the pips and skins.
- Next, whip the egg whites with the cream of tartar until lightly foamy but holding their own weight.
- Add half the sugar and beat until very firm and glossy, then add the rest of the sugar and whip until very firm.
- Lightly whip the double cream with the vanilla.
- Fold the vanilla cream into the meringue, add the puree, and carefully fold together. Do not overwork.
- Cover with cling film and freeze overnight.
- Slice and serve with extra sauce and a little fresh fruit and sauce.
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A great tip here, fresh blackcurrants do not make a nice puree, but if you freeze them first, then thaw and liquidise, they transform into a beautiful, deep-coloured sauce. The same, I reckon, can be said for raspberries; the deeper colour and flavours are as good as fresh puree.