Redcurrant rose custard ice cream with raspberries and a waffle wafer
By: Rosemary StarkIt was the ice cream machine, my new summer toy, that brought on this recipe --shop-bought custard seems too frivolous by half for all the effort of hourly beating. Serve with plenty of raspberries, a splash of framboise if you like, and a couple of Jules Destrooper's finest waffly wafers. This recipe appears in the July issue of Food & Travel.
500g carton of the very best shop-bought egg custard
142ml carton crème fraîche
1tbsp rose water (or 1tsp of the triple-strength stuff from the chemist)
(optional) Currant or rose geranium leaves
- Churn the custard and crème fraîche together in an ice cream maker according to the manufacturer's instructions (just 20 minutes in mine).
- Spread the redcurrants on a saucer and crush lightly with a fork. After 10-15 minutes churning, tip the crushed currants through the funnel and continue to churn until the ice cream is thick.
- Scoop on to currant or rose gernaium leaves if you like, splashing a little framboise (raspberry liqueur) over. Serve with plenty of raspberries and a waffle biscuit or two, as supplied to fine food shops by Jules Destrooper.