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100 new zealand seal 150x150 1


Raspberry and Plum Ice cream

  • 2 cups of fresh or frozen plums
  • 200 g frozen raspberries
  • 1 T lemon juice
  • ¾ c sugar
  • 1 t ground ginger
  • 1 tub of ice cream (2 litre)
  • 2 Crunchie bars

In a heavy saucepan combine the chopped plums, raspberries, sugar and lemon juice and simmer on a medium heat until the plums are tender and the mixture has thickened. Add the ginger and taste for sweetness and adjust to your liking. Leave to cool.

Soften the ice cream and place in a large bowl. Crush the Crunchie bars into pieces and add 1 bar to the ice cream along with the plum mixture and leave the other bar for the garnish. Mix well, spoon the ice cream back into the tub, cover and refreeze for several hours. Serve with more fresh or frozen berries and sprinkle with the remaining Crunchie bar (if you haven’t eaten it already!)