Yotam Ottolenghi’s no-churn raspberry ice cream

Make this throughout the year: fresh raspberries are great when they’re in season and there is a glut, but frozen also work really well. The liquid released by the frozen kind actually gives the purée a lovely smooth consistency. Get ahead with making this: it needs to freeze for at least 12 hours and both the ice cream and purée can be kept for up to a month.

no-churn raspberry ice cream
Jonathan Lovekin

600g fresh raspberries (or frozen and defrosted)
2 tbsp icing sugar
200ml double cream
1 egg, plus 2 egg yolks
1 tsp lemon juice
180g caster sugar
⅛ tsp salt

1. Place the raspberries in a food processor and blitz to form a purée. Pass them through a fine sieve set over a bowl, using a large spoon to scrape the purée through the sieve to remove the seeds. Do this in batches if you need to. Measure out 260g of the purée and set aside. Sift the icing sugar into the remaining purée – about 100g – and decant into a jug. Keep in the fridge until ready to serve.
2. Place the cream in the bowl of an electric mixer with the whisk attachment in place. Whip until soft peaks form, then scrape into a bowl. Keep in the fridge until ready to use.
3. Fill a medium saucepan, which your electric mixer bowl fits snugly over, with enough water so that it rises a couple of centimetres without touching the base of the bowl. Bring the water to the boil, then reduce to a low simmer.
4. In the meantime, whisk together the egg, yolks, lemon juice, sugar and salt in the bowl of the electric mixer. Place the bowl over the simmering water and whisk the mixture continuously with a hand whisk for about 5 minutes, until the sugar has dissolved and the mix is very warm. Transfer the bowl back to the electric mixer with the whisk attachment in place and beat on medium high, until the mixture is thick and cooled: it will thicken quite quickly but takes about 10 minutes or more to cool. Add the 260g of purée and whisk on a low speed until combined. Scrape down the sides of the bowl and continue to mix until combined. Remove the whipped cream from the fridge and fold through to incorporate. Scrape the mixture into a large freezer container, cover the top with clingfilm and freeze for at least 12 hours.
5. Ten minutes before serving, remove the ice cream from the freezer so that it is soft enough to scoop. Divide among 6 bowls and serve at once, with a drizzle of the reserved sweetened raspberry juice spooned over each portion.

Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth will be published by Ebury on Thursday, price £25. To order a copy for £20 (a 20 per cent discount) until 17 September visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.