Redcurrant rose custard ice cream with raspberries and a waffle wafer

Makes 600ML Desserts and puddings

Redcurrant rose ice cream



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

To serve

  • framboise
  • raspberries
  • 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.

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


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