Yotam Ottolenghi's no-churn raspberry ice cream - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Yotam Ottolenghi’ s no-churn raspberry ice cream By You Magazine - September 9, 2018 Make this throughout the year: fresh raspberries are great when they’re in season and there is a glut, but frozen also work really well. The liquid released by the frozen kind actually gives the purée a lovely smooth consistency. Get ahead with making this: it needs to freeze for at least 12 hours and both the ice cream and purée can be kept for up to a month. Jonathan Lovekin SERVES 6 600g fresh raspberries (or frozen and defrosted) 2 tbsp icing sugar 200ml double cream 1 egg, plus 2 egg yolks 1 tsp lemon juice 180g caster sugar ⅛ tsp salt 1. Place the raspberries in a food processor and blitz to form a purée. Pass them through a fine sieve set over a bowl, using a large spoon to scrape the purée through the sieve to remove the seeds. Do this in batches if you need to. Measure out 260g of the purée and set aside. Sift the icing sugar into the remaining purée – about 100g – and decant into a jug. Keep in the fridge until ready to serve. 2. Place the cream in the bowl of an electric mixer with the whisk attachment in place. Whip until soft peaks form, then scrape into a bowl. Keep in the fridge until ready to use. 3. Fill a medium saucepan, which your electric mixer bowl fits snugly over, with enough water so that it rises a couple of centimetres without touching the base of the bowl. Bring the water to the boil, then reduce to a low simmer. 4. In the meantime, whisk together the egg, yolks, lemon juice, sugar and salt in the bowl of the electric mixer. Place the bowl over the simmering water and whisk the mixture continuously with a hand whisk for about 5 minutes, until the sugar has dissolved and the mix is very warm. Transfer the bowl back to the electric mixer with the whisk attachment in place and beat on medium high, until the mixture is thick and cooled: it will thicken quite quickly but takes about 10 minutes or more to cool. Add the 260g of purée and whisk on a low speed until combined. Scrape down the sides of the bowl and continue to mix until combined. Remove the whipped cream from the fridge and fold through to incorporate. Scrape the mixture into a large freezer container, cover the top with clingfilm and freeze for at least 12 hours. 5. Ten minutes before serving, remove the ice cream from the freezer so that it is soft enough to scoop. Divide among 6 bowls and serve at once, with a drizzle of the reserved sweetened raspberry juice spooned over each portion. SAVE 20% ON YOTAM’S NEW BOOK Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth will be published by Ebury on Thursday, price £25. To order a copy for £20 (a 20 per cent discount) until 17 September visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved