Well, I suppose I told you that my Raspberry mania did not end with my raspberry cupcakes. Actually I doubt if it will ever end. Raspberries have taken over my life at the moment. After spending a good amount of time reading up on how to freeze berries, I promised myself I will wait till summer. Passing by the freezer section at the supermarket, I forgot all about my resolve and got a larger pack this time. And thus began the raspberry madness. All over again.
I notice ice cream recipes, frozen yoghurt all over the blogosphere. So I decided to make one too. I love this recipe to bits. The colour just blows me away. What an amazing pink! And the taste.. Honestly the only reason you wouldn’t make this is if didn’t have access to raspberries. Or if eggs (egg white) are an absolute no-no. Once you do…you are addicted for life! Like me:-) The recipe, rather somewhat similar recipe was featured on Masterchef Australia with different set of fruits. I adapted the concept with a bit of variation on the ingredients and proportions to suit myself. And it worked beautifully for me.
Can it get simpler than this? Just 3 ingredients! No ice cream machine! Dairy free too. And so easy to make. Texturally it is like a ice-cream but tastes like a sorbet. The ice cream can be stored for up to a month in your freezer.
No Churn Raspberry Ice Cream
250 g frozen raspberries (if you have fresh raspberries, just put them in the freezer in an airtight container and freeze overnite)
3/4 cup castor sugar
1 egg white
In the bowl of your electric mixer or with your hand mixer whisk all the ingredients together on high-speed, till the mixture doubles in volume (about 5-7 minutes)
Pour the mixture into an ice cream container or any air tight container and freeze for at least 5 hours, preferably overnight. I stored mine in a glass tray and covered tightly with cling film.