|
Silvia's Cookbook is out of print, but we will have
a new one soon. We can provide a few of our favorites online, so please come back every month. Please
call for reservations, enjoy this recipe here!
Monthly Recipe #2, 2009
|
Silvia's Raspberry Ice Cream
You need:
1 1/2 lb of fresh raspberries
1 lb of sour cream
4 tbsp lemon juice
3 egg whites
1/2 cup of powdered sugar
|
|
Prepare like this:
1. Wash the raspberries, strain the excessive water. Mash the raspberries with a fork. Mix the sour cream and the
lemon juice very well with a spoon.
2. Beat the egg whites in a blender and mix the sugar slowly in with the egg whites until it turns hard.
3. Mix the composition of number 1 with number 2 slowly until they incorporate together. Pour in a plastic
container. Put the plastic container into the freezer for four hours. Every hour mix the ice cream with a
wooden spoon around 4 times, until the ice cream has formed.
Scoop the ice cream into a nice glass bowl and garnish with fresh raspberries. Bon appétit. Ooooo so good!!
|