Edwardian Ice Cream Recipe

Ingredients :

150 ml

275 ml

50 g

150 g

30 ml

2

225 g

whipping cream, chilled

low fat plain yoghurt, chilled

icing sugar, sifted

whole meal bread crumbs

rum or Madeira

eggs, separated

raspberries, hulled

1. Whip the cream until just stiff, then whisk in the yoghurt.
2. Fold in the icing sugar and bread crumbs.
3. Beat together the rum or Madeira and the egg yolks and fold into the mixture.
4. Whisk the egg whites until stiff and fold in.
5. Turn into chilled freezing trays and put in the freezer or the freezing compartment of the refrigerator at its lowest setting.
6. Freeze for 2 hours.
7. To serve, transfer to the main compartment of the refrigerator for about 1 hour.
8. Spoon into 6 serving glasses and top with the raspberries.

Serves 6

Per Serving : 195 Calories, 11 g fat, 4 g fiber.

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