Specifications

8 oz (250 g) raspberries - 3 oz (75 g) icing sugar - Juice of 1/2 a lemon.

Mash or purée the raspberries and, if you wish, strain out the pips by sieving the purée. Stir in the

icing sugar and the lemon juice. This sauce can be served hot or gently heated. It is especially

good with the Peach and Sour Cream Ice Cream, the Brown Bread Ice Cream or the Rich

Strawberry Ice Cream.

FRUIT ICE CREAMS

RICH STRAWBERRY ICE CREAM

This is a basic, simple recipe for a fruit ice cream. Substitute any other soft fruit for the strawberries

but remember to taste the mixture for sweetness before freezing.

1 lb (500 g) ripe strawberries - 1/2 pint (300 ml) double cream - 4 oz (100 g) caster sugar -

Juice of a lemon.

Mash the strawberries or purée them in a liquidiser or processor. Mix the sugar, cream and lemon

juice into the purée.

(Makes approximately 1 1/4 pints mixture)

STORE CUPBOARD STRAWBERRY ICE CREAM

1 Ib (500 g) strawberries, fresh, frozen or tinned - 1 x 14 oz (400 g) can evaporated milk -

4 oz (100 g) icing sugar - Juice of a lemon.

Chill the can of evaporated milk overnight or for several hours. If frozen, defrost the strawberries

then add the lemon juice and mash them or purée them in a liquidiser or food processor. Beat the

chilled milk until thick, stir in the sugar and strawberry purée. (Note: this ice cream can be made

with other fruits, try mangoes or raspberries or lightly stewed damsons).

(Makes approximately 1 1/2 pints mixture)

RASPBERRY AND YOGHURT ICE CREAM

8 oz (250 g) raspberries - 4 oz (100 g) caster sugar - 1/2 pint (300 ml) yoghurt.

You can use frozen raspberries, but defrost them. Mash the raspberries or purée them in a liqui -

diser or food processor and if you like a smooth ice cream sieve out the pips. Mix the sugar and

yoghurt into the purée.

(Makes 3/4 to one pint mixture)

BLACKCURRANT ICE CREAM

1 Ib (500 g) blackcurrants - 5 oz (150 g) sugar - 1 pint (600 ml) whipping or double cream

4 tablespoons Crème de Cassis (optional).

Put the picked over and washed fruit in a saucepan with the sugar and three or four table spoons of

water. Set the pan over a low heat and gently stew the blackcurrants until they are soft. Purée

them, (this is easiest in a liquidiser or food processor) then sieve out the pips and leave until cold.

Stir in the cream, and if you are using it, crème de cassis.

(Makes up to 1 1/2 pints of mixture)

RASPBERRY AND REDCURRANT ICE CREAM WITH SOFT CHEESE

8 oz (250 g) raspberries - 4 oz (100 g) redcurrants - 3 oz (75 g) sugar - 4 oz (100 g) soft cheese -