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Ingredientes
- 1 x 250 g pack frzn Boysenberries, defrosted
- 75 gm Caster sugar, (3oz)
- 1 x 284 ml, (10fl ounce) carton double cream
- 1 x 50 grams who hazelnuts, toasted and roughly minced (optional) (2oz)
Direcciones
- Roughly chop the Boysenberries and mix with the caster sugar.
- Whip the cream till it just thickens and starts to hold it's shape, but not stiff and standing in peaks.
- Fold the cream into the minced Boysenberries with the hazelnuts if using and transfer to a suitable freezer container.
- Freeze the mix till it starts to become solid around the edges. Remove from the freezer then beat with a spoon, return to the freezer.
- Repeat this process at least one more time once it has started to solidify again. Freeze till required.
- When ready to serve remove from the freezer and leave in the refrigerator for 30 min to soften slightly.
- Notes Serve in scoops decorated with sprigs of fresh mint and accompany with home-made shortbread or possibly hazelnut biscuits.
- NOTES : A quick and simple recipe for ice cream which does not require an ice cream maker.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 87mg | 2% |
| Total Carbs 7.62g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.31g | 3% |
| Protein 0.69g | 1% |
