Raisin and almond ice-cream
¼ cup(s), (35g)
WW Custard, Vanilla Bean
2 serve(s), (2x34g pack)
2 cup(s), (500ml)
½ cup(s), coarsely chopped (80g)
- 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.
- 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.
- 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.
- 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.