Raspberry & Red Currant Ice Cream
In for some serious summer indulgence? Try Shivesh Bhatia's no churn ice-cream.
Cook Time: 15 minutes + overnight chill time

Difficulty: Easy
Serves: 4-5 people

INGREDIENTS

500 ml double cream
200 g condensed milk
250 g raspberries and red currants, puréed
Handful of fresh raspberries and red currants

 

 

 

 

 

METHOD

  1. Put condensed milk and cream in a large bowl placed in an ice bath and beat until the mixture is thick and stiff.
  2. Pour the mixture into a large container.
  3. Add raspberry and redcurrant purée and carefully fold it into the cream mixture
  4. Place the fresh berries on the top. Freeze until solid.
  5. Scoop out and garnish with fresh berries and mint before serving.

 

Shivesh Bhatia

Shivesh is a 20-year-old food blogger and self-taught baker who is studying political science in Hindu College. He is passionate about baking, styling and photographing desserts

http://www.bakewithshivesh.com/