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Blackcurrant and raspberry ice cream

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Juicy blackcurrants, raspberries and soya milk make a delicious low-fat ice cream.
Serves
4
Prep
15 minutes + 2.5 hours freezing
Cook
15 minutes
Each 313g serving contains (excludes serving suggestion)
KCal
184
Carbs
17.3g
Fibre
4.5g
Protein
8.0g
Fat
8.2g
Saturates
2.00g
Sugars
13.5g
Salt
0.00g
Portion Fruit & Veg
1
Ingredients
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Ingredients
600ml unsweetened soya milk
few drops vanilla extract
1 tbsp cornflour
4 egg yolks
2 tbsp icing sugar
300g can blackcurrants, drained
200g frozen raspberries
  1. Place the milk and vanilla extract into a medium pan and bring to the boil.
  2. In a bowl, whisk together the cornflour, egg yolks and icing sugar.
  3. Pour the milk over the cornflour mixture and stir in, then return to the pan, place over a low heat and cook until the mixture thickens. Do not boil, otherwise the mixture will curdle.
  4. Cool the mixture, then stir through the blackcurrants and raspberries
  5. Transfer to a freezer proof container.
  6. Freeze for 2 hours, then beat with a fork to remove the ice crystals. Return to the freezer and freeze until solid. Remove from the freezer 5-10 minutes before serving
Chefs tips
  • This method works with most fruit - try using mango, strawberries or canned peaches.
  • Freezing instructions: Remove from freezer a few minutes before serving.
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