Dessert Recipes > Honey with Raspberry Ice Cream
Starter - Iced Tomato and Basil Soup
Main Course - Salmon Cheesecake
Dessert - Honey & Raspberry Ice Cream
2/3 cup heavy cream
2/3 cup unflavored yogurt
11 tablespoons clear honey
3 tablespoons lemon juice
pinch salt
4 egg whites
(see measure conversions for more information)
- Put the raspberry puree into a mixing bowl and add the cream, yogurt, lemon juice and salt.
- Mix thoroughly.
- Pour into ice trays and partially freeze.
- Put into a mixing bowl and stir until smooth.
- Fold in the stiffly whisked egg whites.
- Return the mixture to ice trays and freeze again.
- Serve in chilled glasses.
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Comment Script
This recipe is part of the August 2006 Recipes Menu
Starter - Iced Tomato and Basil Soup
Main Course - Salmon Cheesecake
Dessert - Honey & Raspberry Ice Cream
How to make honey & raspberry ice cream:
A delicious seasonal berry ice cream to try. N.B. Be careful serving raw egg to vulnerable (i.e. the young and old).
Ingredients
4 cups raspberries2/3 cup heavy cream
2/3 cup unflavored yogurt
11 tablespoons clear honey
3 tablespoons lemon juice
pinch salt
4 egg whites
(see measure conversions for more information)
Method
- Sieve the raspberries.- Put the raspberry puree into a mixing bowl and add the cream, yogurt, lemon juice and salt.
- Mix thoroughly.
- Pour into ice trays and partially freeze.
- Put into a mixing bowl and stir until smooth.
- Fold in the stiffly whisked egg whites.
- Return the mixture to ice trays and freeze again.
- Serve in chilled glasses.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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