TAS-TY Raspberry Ice Cream Topping Sauce 625g (1)

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In the words of Messrs Gilbert and Sullivan in HMS Pinafore … “With a bit of burglary” … although I’m not sure those masters of topsy-turvy quite had the contents of a fridge in mind. Vanilla pots with raspberries and raspberry sauce The shop with its range of classic tub ice creams is nestled in the Surrey Hills on the Loseley Park Estate, with its Elizabethan mansion, surrounded by 1,400 acres of parkland. Flavours include Belgian chocolate truffle, luxury vanilla, strawberries and clotted cream, honey and stem ginger, treacle toffee and Eton mess. Remove the pan from the heat and transfer the custard to a clean bowl. Cover the surface with cling film to prevent a skin from forming, then set aside to cool for 30 minutes.

Whether you are heading there for a meal or just a sugar fix, the choices are out of this world. Our lovely county is also full of fabulous ice cream vans and parlours selling classic Mr Whippy 99s, retro lollies and gelato in a range of scrumptious flavours. If you ever visit the picturesque village of Shere, then you must pop along to Shere Delights for an ice cream. The retro sweet shop and ice cream parlour is proving such a hit that, on sunny days, queues go out of the door. Shere Delights’ scrumptious scoops are handmade by a London artisan supplier.The raspberry has a quality that rises above its rather odd daily availability. Unlike most harvests that defy the seasons and outstay their welcome, offering little more than shape or colour, a raspberry out of season is sort of OK when a little cheer is needed. However, at its allotted time, when the fruit harvest begins its great summer season, the raspberry rises to the fore of the avalanche mightily. But a simple raspberry galette with walnut streusel is an easy way to use up raspberries, or an Anne of Green Gables raspberry cordial! Ingredients for Raspberry Sauce

This recipe yields about 1 cup of raspberry sauce if straining, or about 1 and 1/2 cups if not straining. When storing fresh berries in the fridge, the container they came in is the perfect vessel as there are holes to encourage air circulation. Before placing in the refrigerator though, add a piece of paper towel to the bottom to absorb any moisture and prevent the raspberries from growing mold. (Be sure to place the toweling only on the bottom and not the top so you don't cover the air holes.) We offer an entire range of great value ice cream sauces and toppings sourced only from trusted manufacturers, including top name brands such as Hersheys or Reese’s, the popular American brands that we’ve brought over from across the pond (discover our full range of American Sweets). Preheat the oven to 130C/250F/gas mark ½. Prepare a deep roasting pan and a kettle full of hot water. You will also need 8 little pots, cups or ramekins. Lemon Juice: The sauce needs *something* to balance the berry and sugar, and lemon juice provides that hint of freshness. Do not leave it out or the sauce will taste pretty flat. You can also add a splash of vanilla extract once the sauce comes off heat. (Vanilla is optional, but tasty!)Whisk together the egg yolks and caster sugar until pale and creamy. Pour over the hot milk and cream mixture, whisking continuously, until the mixture is smooth and well combined. Coulis sauce is made of puréed fruits or vegetables. The most common fruit coulis is made from berries, and the most common vegetable coulis is made from tomatoes. Remove the raspberry mixture from the heat and add the butter and salt. This gives it a richness and balances the sugars. In a bowl, stir the sugar into the egg yolks. Pour the infused milk into the bowl and stir well. Let the custard sit for 15 minutes or so, then spoon away any foam that may have formed on the surface. Pour the custard into the pots.