Name: Blackcurrant and raspberry ice cream
Prep time: 15 minutes + 2.5 hours freezing
Cook time: 15 minutes
Yield: 4
Ingredients: 600ml unsweetened soya milk; few drops vanilla extract; 1 tbsp cornflour; 4 egg yolks; 2 tbsp icing sugar; 300g can blackcurrants in fruit juice, drained; 200g frozen raspberries

Juicy blackcurrants, raspberries and soya milk make a delicious low-fat ice cream.

Serves

Prep

15 minutes + 2.5 hours freezing

Cook

15 minutes

Each 282g serving contains (excludes serving suggestion)

KCal

185

Carbs

17.5g

Fibre

4.6g

Protein

8.0g

Fat

8.2g

Saturates

2.0g

Sugars

13.7g

Salt

0.03g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

600ml unsweetened soya milk

few drops vanilla extract

1 tbsp cornflour

4 egg yolks

2 tbsp icing sugar

300g can blackcurrants in fruit juice, drained

200g frozen raspberries

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Method

Step 1

Place the milk and vanilla extract into a medium pan and bring to the boil.

Step 2

In a bowl, whisk together the cornflour, egg yolks and icing sugar.

Step 3

Pour the milk over the cornflour mixture and stir in, then return to the pan, place over a low heat and cook until the mixture thickens. Do not boil, otherwise the mixture will curdle.

Step 4

Cool the mixture, then stir through the blackcurrants and raspberries

Step 5

Transfer to a freezer proof container.

Step 6

Freeze for 2 hours, then beat with a fork to remove the ice crystals. Return to the freezer and freeze until solid. Remove from the freezer 5-10 minutes before serving

Recipe tips

This method works with most fruit - try using mango, strawberries or canned peaches.
Freezing instructions: Remove from freezer a few minutes before serving.

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Blackcurrant and raspberry ice cream

Ingredients