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

Nutritional Information:

Each 282g serving contains (excludes serving suggestion)

KCal: 185
Carbs: 17.5g
Fibre: 4.6g
Protein: 8.0g
Fat: 8.2g
(Low)
Saturates: 2.0g
(Low)
Sugars: 13.7g
(Low)
Salt: 0.03g
(Low)
Fruit/Veg Portion: 1

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.