Recipe - Quick Raspberry Ice Cream

200 g Frozen raspberries
200 g Creme fraiche
1 tablespoon Icing sugar
40 g Walnuts, lightly toasted,
chopped
Sprigs of mint, optional
4 tablespoon Runny honey, warmed, to
serve

1. Reserve a quarter of the raspberries and put the rest in a food
processor. Blend until just broken up, but with some chunks remaining. Add
crème fraîche and icing sugar, and blend until lightly mixed.

2. Turn semifrozen mixture into a serving dish and scatter with reserved
raspberries and walnuts. Decorate with mint if desired and serve topped
with warmed honey.

NOTES : Frozen raspberries make this dessert frosty without the time and
trouble of freezing. Serves: 4 Calories per serving: 370 Preparation time:
10 minutes
Recipe by: Asda Magazine, Summer 1997 Posted to MCRecipe Digest V1 #659 by
Kerry Erwin kerry@north.org on Jul 06, 1997