Redcurrant rose custard ice cream with raspberries and a waffle wafer

Makes 600ML Desserts and puddings

Redcurrant rose ice cream

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Ingredients

  • 500g shop-bought custard
  • 150ml crème fraîche
  • 1tbsp rose water
  • 50g redcurrants

To serve

  • framboise
  • raspberries
  • waffle wafers

Method

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.

Photography by Martin Brigdale
Redcurrant rose ice cream
Photography by Martin Brigdale

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