Recipe: Raspberry Ice-cream, Georgian (Gelado de Framboesas, Séc. XVIII).

6 egg yolks - 100g caster sugar - 300ml milk - 300ml double cream - 150g raspberries.

Beat the egg yolks to a froth with the sugar, add the milk and cream. Cook in low heat in a saucepan, until it has custard consistency. Take of the heat. Smash the raspberries and add the purée to the cream. Let the mixture cool down completely and freeze in a suitable container.

To avoid ice-crystals, I added cling film around the container.

Bibliography: Vogler, Pen - Dinner with Mr Darcy, Recipes inspired by the novels and letters of Jane Austen. Pag. 108/109, Cico Books, London.

6 gemas - 100g de açúcar refinado - 300ml de leite - 300ml de natas - 150g de framboesas.

Bata as gemas com o açúcar, adicione o leite e as natas. Cozinhe em lume brando numa panela, até obter consistência de creme. Retire do fogão, esmague as framboesas e adicione o purê ao creme. Deixe a mistura esfriar completamente e congele num recipiente adequado.

Para evitar cristais de gelo, adicionei papel cellophane em redor do recipiente.

Bibliografia: Vogler, Pen - Jantar com Mr Darcy, Receitas inspiradas nos romances e cartas de Jane Austen. Pag. 108/109, Cico Books, Londres.

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