Wednesday, March 04, 2009

speedy raspberry "ice cream"

From my last post you may have been misled that kitchen-wise there was a hive of activity here at chez-food nazi. To continue this misconception, I whizzed up a batch of I-can’t-believe-its-not-ice-cream for my sister when she stayed recently.

Fortunately there were three frozen banana’s waiting in the freezer. I grabbed a punnet of (expensive, organic) late season raspberries from the market and, after rinsing, through them in the blender with the frozen bananas.

Preparation time – less than a minute.


Sure it needs to go back into the freezer for another couple of hours but how simple is that? My guest was suitably impressed and has returned to New Zealand to continue the tradition.

Tip 1: Raspberry “ice cream”, sorbet and the like, tastes great served with a dash of Grand Marnier liqueur.

Tip 2: Always replace the bananas with some more peeled, ripe ones in a bag in the freezer.

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