Renowned British TV chef and pastry expert Lorraine Pascale shares her irresistible vanilla raspberry ice cream recipe. No ice cream maker needed—just pure, blissful flavor in every scoop.
Lorraine says: "This dessert is truly heavenly—so blissfully soft and full of flavour. Serve it on its own or with warm melted chocolate. Technically, it might not be 'real' ice cream, but it's super delicious. The mixtures are straightforward, but prepare it a day ahead. Remove from the freezer 10 minutes before serving."
Ingredients
– 250 g frozen raspberries, thawed
– 110 g caster sugar
– 2 fresh egg whites or 125 g pasteurized egg whites (ideal for young children, those with health concerns, or the elderly)
– 200 ml whipping cream, unwhipped
– Seeds from 1 vanilla pod or a few drops of vanilla extract
– Fresh raspberries, to serve
Equipment: 16 x 8 cm loaf tin
Step 1
Line the loaf tin with cling film, allowing it to overhang the edges. If the film slips, lightly mist with water to help it adhere.
Step 2
Blitz the raspberries in a blender. Pass the purée through a sieve into a bowl using a ladle, discarding the seeds.
Step 3
Place the sugar in a bowl with half the egg whites.
Step 4
Whisk vigorously until stiff. Add remaining egg whites and beat to a glossy, stiff meringue. In another bowl, whip the cream to stiff peaks, then fold in the vanilla. Gently fold the cream into the meringue, followed by the raspberry purée for a beautiful veined effect.
Step 5
Spoon the mixture into the prepared tin, smooth the top, and freeze until solid.
Step 6
Remove from the freezer 10 minutes before serving. Lift out using the cling film, invert onto a platter, and slice. Garnish with fresh raspberries.
Adapted from Home Cooking Made Easy by Lorraine Pascale (€19.95).
Discover more stress-free recipes from her second cookbook in the April issue of Santé (in stores March 26).
