Main Ingredient: Raspberries
Prep Time: 30 mins
Cook Time: 15 mins
Recipe by: Le Creuset
Almond French toast makes this fruity and refreshing raspberry ice cream extra-special. Spoil yourself, friends and family with this delicious combination of flavours.
- Using a blender, blend all the ice-cream ingredients together until smooth. Pour into sealable zipper storage bags and freeze. When set, break apart and blend again until smooth.
- Pour into containers and freeze again to set, overnight if you like. Scoop and serve in Le Creuset 10cm Mini Cocottes with a sprinkling of crushed pistachios.
- To make the toast, combine the eggs, cream, caster sugar and vanilla paste in a bowl. Dip the bread slices, one at a time, into the egg mixture. Spread the almonds evenly out on a plate. Dip the soaked bread into the flaked almonds and cover on both sides. Repeat with remaining bread slices. Fry in a non-stick pan over medium heat until golden and drain on a paper towel.
- Serve with the berry coulis and a dusting of icing sugar, alongside the ice cream.
Cooks notes: Remove the ice cream from the freezer about 30 minutes before serving so that it so it scoops easily.