Keep cool this summer
The British summertime isn’t famed for its hot weather, but we got more than we bargained for with this ongoing heatwave! While it's important to stay properly hydrated and chilled with plenty of water in hot weather, we’ve picked a mouth-watering recipe from to help you keep cool and refreshed too – with all you need, including delicious fresh from Manchester’s Smithfield Market, available from Creamline’s website.
This fresh homemade raspberry ice cream recipe is great for surprising guests, getting the kids involved or simply as a treat for one! 12 people can be served with this handy recipe, so there is plenty to go around.
The best bit? You don't need an ice cream machine. Let’s get started:
225g caster sugar
2 large eggs, plus 4 egg yolks
600ml double cream
Sliced mango, sprinkles, or cones to serve
1. Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
2. Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with an electric whisk to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
3. In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
4. Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.