August weather is always a bit changeable and as soon as the combine rolls into the field, you can be sure that rainclouds will follow. As ever, this year there has been much dashing about while the sun shines interspersed with hopeful weather forecast consultation while the rain pours down outside.
On the plus side, it’s been possible to pick raspberries in the sunshine and retreat inside to deal with them when it rains. The autumn fruiting raspberries are in full production and no doubt their good size is partly due to the rain. When we start to tire of eating raspberries for breakfast, lunch and supper I have to cast around for ways of prolonging the season because a couple of weeks after the crop has finished, they suddenly become desirable again.
First this year was a batch of raspberry ripple ice-cream. I’ve made gallons of ice-cream since I discovered how easy it is to make it with a carton of cream and a tin of sweetened condensed milk. It’s another of those things that I wish I’d known about years ago. If you’ve never tried the condensed milk recipe, try a batch of Raspberry Ripple ice-cream.
Next to make was a new batch of Raspberry Vinegar as I’m down to the dregs of my last bottle from 2018. Some modern recipes for Raspberry Vinegar don’t add sugar and some older ones use an awful lot. My recipe is halfway between the two, so you may want to adjust it either way. I suppose it depends how you plan to use it.
Next on the list are a couple of Raspberry Loaf cakes. One for the printmaking class that’s running this week in The Barley Barn and another for the freezer. Just as soon as the rain stops so that I can pick more raspberries.
A simple, fresh tasting ice-cream.
- 200 grammes Fresh Raspberries
- 600 ml Double Cream
- 397 grammes Tin Sweetened, Condensed Milk
- 1/2 teaspoon Vanilla Extract
Gently heat the raspberries with a splash of water in a small saucepan until they burst and the juice starts to run. Don't boil or cook the raspberries.
Push the raspberries through a sieve, which will give you a ruby coloured puree.
Whip the cream until it's floppy and then add the condensed milk and vanilla extract, continuing to whip until it's incorporated.
Pour in the raspberry puree and swirl through with a knife to give a ripple effect.
Scrape into a plastic container, cover and freeze overnight until hard.
Move the ice-cream from the freezer to the fridge 30 minutes before serving to make it easier to scoop out.