Wednesday, July 16, 2008


I was inspired to make this whilst looking through the August 2008 Sainsbury's Magazine. Nigel Slater, ice cream and raspberries - perfect.

Unfortunately, I had a problem with this recipe. If you eat this straight from the freezer the cream ice and raspberries are frozen solid. If you thaw it for a while, the cream ice melts and reverts back to its original consistency and the raspberries remain frozen.

We served ours semi-melted and had lots of extra raspberries with it.

Serves: 6

You will need: a 10 x 16cm loaf tin, 9cm deep, the base and sides lined with clingfilm.

75g caster sugar, 3 large eggs (separated), a few drops of vanilla extract or a knife-point of vanilla seeds, 275ml double cream, 250g raspberries.

1. Add the sugar to the egg yolks and beat until thick and pale. Stir in the vanilla. Whist the cream until thick, but still able to slide a little when the bowl is moved from side to side. You don't want it to be stiff. Fold the cream into the egg yolk and sugar.
2. Crush the berries with a fork. Just mash them lightly.
3. In a clean bowl and with a clean whisk, beat the egg whites until stiff. fold them tenderly into the mixture, followed by the crushed raspberries. Pour into the lined tin. Tap gently to level the mixture then cover loosely with clingfilm and place in the freezer for a good 4-5 hours until frozen.
4. To serve, slice with a heavy, sharp knife into thick pieces.

Note: this recipe contains raw eggs.


Jules said...

I love raspberries and this looks delicious.

Beth said...

It looks great, despite the melting/frozen problem! I recently made a raspberry semi-fredo and I had this problem too!

Brilynn said...

That looks so good! I have no fear of raw eggs, they haven't killed me yet... knock on wood.

aforkfulofspaghetti said...

Oh. God. Yeah!

aforkfulofspaghetti said...

Oh. God. Yeah!

Anamika:The Sugarcrafter said...

i love ice creams and this is wonderful way to eat rasberries, too !

Swati: Sugarcraft India said...

This looks unbelieveably good.. amazing effect of the berries..

Gloria said...

This ice cream look absolutely yummy!!! I post one but different, I like this that you see the raspberries!! xxGloria

Cakelaw said...

It may only be 12 degrees Celsius outside - but I could eat all of this icecream Margaret! Raspberries are my favourite berry - I miss that about the UK, the abundance of cheap berries that you can eat just as they are or combine with anything. Nigel is, of course, a legend, and this icecream is testament to that.

The Caked Crusader said...

What a beautiful summer dessert! I know what you mean about the great question: to thaw or not to thaw?

Antonia said...

That is so pretty, Margaret. I've made something similar and had the same dilemma re. the frozen raspberries. Semi-melted sounds like a good compromise!

Jan said...

Hi - Thank you for leaving a comment on my blog which has led me to yours! A lovley blog it is too!
I saw that recipe in the Sains mag - it looks lovely.
PS: email me if you want - I'd love to know where abouts you are in the West Mids!

Maria said...

This is a great dessert!


Margaret said...

Thank you for your lovely comments.

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Jeanne said...

Nigel Slater is The King. This ice cream looks just gorgeous - and hurrah, no ice cream maker required!

Helen said...

Oooh, it looks so wonderfully summery! I've seen this Nige recipe too and drooled over it. I'm so glad to see you made it. So pretty!