Thirty kilos of raspberries for the freezer, thirty kilos fresh for waiting mouths. All hail the mighty raspberry!
Fresh raspberries with homemade ice-cream is yum, but we're now down to just 25 kilos of frozen. Sigh. The 41 degree day shrivelled every last remaining raspberry on the bushes.
This is the world’s simplest ice-cream recipe. I used to make a really fiddly version that was never as good as this.
300ml of whipped cream
1 can of condensed milk
Four egg whites beaten till stiff
Fold the condensed milk through the whipped cream.
Fold the egg whites thoroughly through the mix.
Stick it in the freezer and try not to eat it before it’s frozen.
It doesn't have lots of softeners in it, so take it out of the freezer for ten minutes before serving.