Tutti-Frutti Ice Cream (Diabetic Version)

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
25 g Chopped mixed nuts; (1oz)

Place the raisins in a bowl, cover with the rum and leave to soak until

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

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

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.

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