• Save to your scrapbook
  • Save to your scrapbook

    Raspberry and Rafitia Ice Cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Raspberry and Rafitia Ice Cream

    • Vegetarian
    • Preparation time: 20 minutes, plus freezing
    • Total time: 20 minutes, plus freezing overnight 25 minutes

    Serves: 4


    • 100g caster sugar
    • 12 ratafia biscuits
    • 227g carton clotted cream
    • Macerated raspberries
    • 300g raspberries
    • 2 tbsp Grand Marnier


    1. Put the raspberries for the ice cream in a bowl and mix in the Grand Marnier and caster sugar. Leave to macerate for 10 minutes then purée and push through a sieve.
    2. Roughly crush the ratafias into small chunks, using your hands.
    3. Put the clotted cream in a bowl, mix in the ratafias, then the raspberry purée, taking care not to crush the biscuits too much. Churn in an ice cream machine, according to the manufacturer's instructions. Alternatively, pour into a shallow plastic container, cover and freeze. Beat with a fork every 40-60 minutes until the mixture has set to a smooth, soft-set ice cream.
    4. Meanwhile, put the raspberries for macerating into a small bowl.
    5. Mix in the sugar and Grand Marnier and set aside to macerate for at least 30 minutes or up to 24 hours.
    6. When you are ready to serve, layer scoops of the ice cream with the macerated raspberries and their juice in 4 sundae glasses. Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars