Redcurrant rose custard ice cream with raspberries and a waffle wafer
- 500g shop-bought custard
- 150ml crème fraîche
- 1tbsp rose water
- 50g redcurrants
- waffle wafers
Combine the custard with the crème fraîche and the rose water. Transfer and churn in an ice cream maker, according to the manufacturer’s instructions.
Spread the redcurrants on a small plate and crush lightly with a fork, leaving a few whole. After 10-15 minutes, tip these into the ice cream maker and continue to churn until thick.
Serve the ice cream with a little framboise, raspberries and a waffle wafer, or two.