raspberry ice cream

this is
the best
ice cream

620g cream
500g fresh or frozen raspberries [1]
350g caster sugar
13 egg yolks [61g eggs]

Bring the cream, raspberries and caster to boil on high heat in the microwave.Give it a good whisk and make sure that the sugar is completely dissolved.

Whisk together the egg yolks and whisk the boiling raspberry cream mixture into the yolks. Return to the microwave on low and cook on short 30 second bursts until you have 80°C on your thermometer.

Strain through a fine sieve, chill and churn.

[1] frozen raspberroes should be thawed in a bowl to catch all the juice.



  • Pastry [all types] is best rolled and rested at least 30 minutes before assembling and is always better when rested in the fridge at least 30 minutes before cooking. Longer is better.
  • The pie filling must always be COLD.
  • With the exception of the lidded French style pie it is best if the fillings are not too wet. One also needs to remember that most sauces including béchamel become more liquid as they heat.
  • Foils are great for traditional pies with pastry tops and bottoms. Putting a few slits in them and cooking the pies standing on a rack really helps getting a crisp bottom. A traditional commercial pie often has a different pastry that is less likely to go soggy on the bottom and a different pastry lid.
  • We love silicon forms…no rusting can go in the dishwasher and better still last for years. Because most of our pastry recipes are butter or fat rich using a hole punch to punch some small holes in the bottom of your form that are solely used for pastry is an excellent idea.
  • Metal pie forms that are not enameled are precious, I have some belonging to my Great Grandmother that must be over 100 years old and some other forms made by my Grandfather Quinn. Making specialised forms for baking is a tradition that continues to this day in our family. It used to make me so angry when working in restaurants that no one took proper care of them. They require special washing and must be thoroughly dried before putting away. A 200°C oven is great and when they are cold again, I carefully wrap them in plastic, and sometimes vac those forms that may only be used once a year. Some, where, nothing has spilled onto them, do not require washing and instead are wiped with a clean tea towel.


winter food...pie fillings

slow food
lamb shanks

Inexpensive and super tasty Lamb Shanks with celery, shallots….spiced with dried mandarin peel, liquorice and star anise…..recipe next week.

But, the point is a pie can be meaty or vegetarian or sweet and in the next two months we will be adding weekly new recipes and ideas for pies.


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at their best for pie making


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