Ice cream emergencies generally seem to occur after a particularly tough day at work. I need ice cream, and I need it now.
This is why I always keep raspberries in my fridge. In fact, I'm a bit of a raspberry hoarder. Whenever I see some particularly nice (or bargainous) ones, I stock up. And then, when I'm in dire straits, I just whip up a batch of this lovely stuff.
You won't need an ice cream maker, but you will need a food processor or jug blender. If you don't fancy raspberry (or you're having a simultaneous cocktail AND ice cream emergency), why not try Michelle's Boozy Banana 'Ice Cream', which is equally cheaty.
Emergency Raspberry Ice Cream (serves about 4, unless it's a particularly serious emergency!)
- 225g raspberries, frozen
- 300ml double cream, chilled
- 1tsp elderflower cordial or rosewater (optional)
- 1tbsp icing sugar, sifted
- Bung everything in a food processor or blender. Blend it until smooth.
- Eat straight away.