Title: Tutti-Frutti Ice Cream (Diabetic Version)
Categories: Sainsbury’s, Sainsbury8
Yield: 6 servings
50 g Seedless raisins; (2oz)
2 tb Rum
2 tb Custard powder
450 ml Skimmed milk; (3/4pint)
2 tb Granulated artificial
-sweetener; or to taste
1 142 millilit whipping cream;
-whipped lightly
; (1/4pint)
50 g Glace cherries; quartered
-(2oz)
25 g Chopped mixed nuts; (1oz)
Place the raisins in a bowl, cover with the rum and leave to soak until
required.
Meanwhile, blend the custard powder with 2 tablespoons of the milk.
Warm the remaining milk in a saucepan. Whisk in the custard mixture until
thoroughly mixed and continue to whisk over a moderate heat until the
custard thickens.
Remove the pan from the heat and sweeten to taste with the artificial
sweetener.
Cover with damp greaseproof paper to prevent a skin forming and set aside
to cool.
Carefully fold the whipped cream into the cooled custard. Turn into a 900ml
(1 1/2 pint) shallow freezerproof container and freeze, uncovered, for 2
hours.
Scrape the mixture into a blender or food processor and process well.
Transfer to a bowl and stir in the cherries, raisins and rum, and nuts.
Return to the container or a bombe mould, cover and freeze for at least 4
hours until solid.
Remove the ice cream from the freezer and allow to stand for at least 10
minutes before serving.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.