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Photo of Raisin and almond ice-cream by WW

Raisin and almond ice-cream

Total Time
8 hr 35 min
15 min
10 min
Try your hand at whipping up this deliciously decadent ice-cream that is deceptively simple to make.


Raw almonds

¼ cup(s), (35g)

Custard powder

70 g

Skim milk

2 cup(s), (500ml)

Egg white

1 medium


½ cup(s), coarsely chopped (80g)


  1. Preheat oven to 180°C or 160°C fan-forced. Place almonds on a baking tray and bake for 5 minutes or until golden. Cool to room temperature.
  2. Combine custard and half the milk in a medium saucepan. Stir to make a smooth paste. Add remaining milk and cook, stirring, over medium heat until mixture boils and thickens. Cool for 10 minutes.
  3. Line a 20cm x 10cm (base measurement) loaf tin with plastic wrap, extending it over the sides. Pour custard mixture into prepared tin. Cover with foil and freeze for 4 hours.
  4. Roughly break up ice-cream with a metal spoon and transfer to a large bowl. Add egg white. Using electric beaters, beat until smooth. Stir in raisins and almonds. Pour mixture back into loaf tin. Cover with foil and freeze for 4 hours or until firm. Serve in scoops.