something to do with any leftovers you may have if you made the tarts in the previous post: freeze the custard until half frozen, then run it through a blender or food processor until the frozen chunks have broken down. return to the freezer, and repeat the process several times until it reaches a thicker-than-smoothie consistency, then fold the smooshed up fruit into the frozen custard, and hey ho, let's go, it's raspberry ice cream! i had mine with tiny sago tapioca pearls in cream, and mochi flavoured with matcha green tea powder (the recipe can be found here). chewy, creamy, fruity, tea-y--wheeee.
Posted by santos. This entry was posted on 20050511 at 3:47 PM You can skip to the end and leave a response.