REAL FRUIT RASPBERRY & WHITE CHOCOLATE ICE CREAM
This quick and easy raspberry and white chocolate ice cream is the perfect summer bank holiday treat. Made with fresh raspberries, double cream, and creamy whole milk, it has a beautifully smooth texture and a bright, fruity flavour, balanced by sweet white chocolate chips. Simple to prepare and a joy to serve, it’s ideal for sunny afternoons, garden gatherings, or a relaxed dessert after an alfresco meal. Scoop into one of our beautiful Drift bowls, take a Radford Bright gelato spoon, and enjoy a delicious taste of summer.
With the Dualit Ice Cream Maker there’s no need to pre-freeze the ingredients. Just pour the mixture straight from the mixing bowl into the machine and churn. You can also add the white chocolate chips through the convenient inlet feed for perfect mix-ins.
SERVES:
4-5
COOKING TIME:
70 minutes
INGREDIENTS
250g fresh raspberries
50g granulated sugar
200ml whole milk
200ml double cream
50g white chocolate chips
METHOD
1. Pour the fresh raspberries and sugar into a bowl, jug, or blender.
2. Crush the ingredients together using the back of a spoon.
3. Add the milk and cream, then mix until the sugar has dissolved.
4. Spoon the mixture into a Dualit Ice Cream Maker Bowl.
5. Set the Ice Cream Maker to the ice cream function, and press Start. Churn until the desired consistency is reached. The pre-set time is 60 minutes. If you prefer more of a soft serve do not churn for the whole time and you can extend the time if you like a harder ice cream.
6. Add the white chocolate chips towards the end of the churning cycle, to ensure they remain evenly distributed throughout the ice cream.
7. Scoop into bowls or cones and savour with family and friends.
To marinate and roast the lamb:
1. In a bowl, combine the Belazu Rose Harissa paste, the whey set aside from the labneh, olive oil, lemon juice, garlic, honey, salt, and black pepper.
2. Prepare the potatoes and shallots and place them at the bottom of the tray.
3. Pat the lamb dry, then lightly score the surface with a knife.
4. Rub the harissa marinade all over the lamb, working it into the scored areas.
5. Cover and marinate in the fridge for a few hours, or ideally overnight.
6. Take the lamb out of the fridge 45–60 minutes before cooking to bring it to room temperature.
7. Place in a roasting tray and cover loosely with foil.
8. Roast at 200°C for 55-60 minutes for medium-rare, until the internal temperature reaches 50-55°C, then remove the foil.
9. Increase the oven to 220°C and return the lamb, uncovered, for a further 5-10 minutes, until the outside is deep red, caramelised and lightly charred in places.
10. Rest the lamb for at least 30 minutes before carving.
To make the mint labneh:
1. Line a colander with muslin or a clean kitchen towel, set it over a bowl, and add the yoghurt. Leave to hang for at least two hours.
2. Once hung, squeeze out as much liquid as you can. Set this whey aside to add to the lamb marinade.
3. Mix the strained yoghurt with the mint, garlic, olive oil, salt, and lemon juice until smooth. Set aside in fridge.
To make the jewelled couscous:
1. Finely slice the spring onion and set aside.
2. Finely chop the parsley and mint and set aside.
3. Chop the dried apricots and roughly chop the toasted pistachios.
4. Put the couscous into a bowl with the salt, black pepper and cumin.
5. Pour over the boiling water (or vegetable stock), cover, and leave to stand for 8–10 minutes, until the couscous has absorbed all the liquid.
6. Fluff with a fork to separate the grains.
7. Stir through the olive oil, lemon juice and lemon zest.
8. Fold in the dried apricots, pomegranate seeds, pistachios, salt,ley, mint, spring onion, and diced tomatoes.
Assemble and serve:
1. Spoon the mint labneh into a serving bowl and smooth the surface with the back of a spoon.
2. Tip the jewelled couscous into a wide serving dish and fluff it once more with a fork.
3. Transfer the rested lamb to a carving board. Using a Radford Bright carving set carve the lamb across the grain into even slices.
4. Arrange the sliced lamb on a warm serving platter with the roasted potatoes and shallots.
5. Spoon over any resting juices from the board.