Raspberry Ice Cream

900g Strawberries
200g Raspberries
200ml Double Cream
150g Caster Sugar

1: First rinse the strawberries and raspberries and drain. Remove strawberry stalks, and discard. Mix in the double cream and sugar.
2 : Puree all ingredients in a blender. Churn in ice cream machine. Transfer into sealed container, covering the ice cream with waxed or greased proof paper. Transfer to the freezer.

3:If you don't have a machine, follow the still-freezing method: Place mix in a sealed container and put in the coldest part of the freezer. After 1 - 1 1/2 hours, beat the mix with either a fork or a electric mixer to make a uniform slush. Return to freezer. Repeat process twice more, at 1 - 1 1/2 intervals. Return to freezer for a further hour for final setting.

then serve it with a raspberry sauce..or anything you like :)

Kulfi Ice Cream

Kulfa sellers have always made kulfi and continue to this day, without using frezzers. Kulfi is packed into metal cones sealed with dough and then churned in clay pots until set. This recipe can be modified easily for different flavours.

3 x cans Evaproated Milk
3 Egg whites, whisked until peaks form
350g (12 oz) Icing Sugar
1 tsp Ground Cardomon
1 tsp Rose Water
175g (6 oz) Pistachios, chopped
75g (3 oz) Sultanas
75g (3 oz) flaked Almonds
25g (1oz) Glace Cherries, halved

Step 1 -> Remove labels from cans of evaproated milk, lay them down in a pan and fill up to three-quarters with water. Bring to the biol, cover with lid and simmer for 20min.
When cool, remove and chill in fridge for 24hours.
Step 2 -> Open the cans, and empty the milk into a large chilled bowl. Whisk until it doubles in quantity, then fold in the egg whites and icing sugar.
Step 3 -> Gently fold in remaining ingrediends, seal bowl with cling film and leave in freezer for 1 hour.
Step 4 -> Remove the ice cream from freezer, and mix well with a fork. Transfer to a serving container (an ice cream box) and return to freezer for a final setting.

Remove from freezer 10mins before serving.