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IPSWICH COMMUNITY RADIO

ICR is your radio station. We don’t just play music. We’re here to entertain, inform and connect the Ipswich community. We also give a voice to those who have important things to say, but don’t get a chance to say them on mainstream radio.

Be inspired by our eclectic mix of music. Be engaged by our presenters and guests. Get involved as a listener or volunteer. This is radio of the people for the people, with play lists that push boundaries and a multicultural mix of views that get right to the heart of local issues.

If you like the sound of what we offer, why not tune in right now?
Just go to the ‘listen live’ section. If you’d like to be part of the ICR team, get in touch. We’re always on the lookout for new presenters and behind-the-scenes helpers. Don’t worry if you haven’t got broadcasting experience. We run regular training courses in radio skills.There is an alternative to radio ‘what's new?’

Get a different perspective. Get into Ipswich Community Radio.

NEWS


Coconut Ice Cream
 
Ingredients
14oz can Evaporated unsweetend condensed milk
140z can condensed milk
14oz can coconut milk
1oz fresh or dessicated coconut
 Fresh nutmeg grated to taste
1tsp almond essence
 
Method
Thoroughly mix all 3 milks together in a 
freezerproof dish or bowl until well blended, stir in 
the coconut,nutmeg and almond essence. Place the 
bowl in the freezer and chill the mixture for about 
1 1⁄2-2 hours until semi frozen,then remove from 
the freezer and whisk the mixture until doubled 
in volume. Pour into a plastic container,cover 
and refreeze before serving soften the ice cream 
slightly with a spoon and scoop out into bowls topped 
with toasted coconut and lime slices.

Catch Kalypso Kitchen every Wednesday 4.30-5PM with a repeat on Thursday 1.30-2PM

Antiguan Bread Pudding with Mango Sauce
 
Ingredients

1lb sliced white bread
 
4oz raisins soaked in rum
 
4 eggs
 
2cups sugar
 
2 cups Fresh Cream, 2cups Skimmed Milk
 
1tsp each of Cinnamon ,Ginger, Nutmeg
 
Zest of lemon or orange
 
2 Fresh Mango
 
1Cup Orange juice
 
Method
 
Break up the bread and place in a bowl then add 
 
the soaked raisins and mix together. Whisk the eggs, 
 
sugar, cream and milk together then add the zest and 
 
spices. Pour the mixture over the bread and gently 
 
mix together leave to soak for a couple of hours in the 
 
fridge. Then transfer into a greased 8 inch baking pan or 
 
oven proof dish. Spinkle with coconut and bake for 1 hour 
 
until set and golden brown.
 
For the sauce:
 
Peel and remove as much flesh from the mangos and 
 
place into a blender then slowly add 1⁄2 of the Orange juice and 
 
blend together until smooth. The rest of the juice can be 
 
added if the sauce is too thick.
 
Serve the sauce over the pudding with vanilla ice cream.

Catch Dawn with Kalypso Kitchen Wednesday 4.30-5PM with a repeat on Thursday 1.30-2PM

Catch The Danster and Crank on your radio 10AM-Midday getting you ready for this afternoon's Suffolk Pride on Parade event at The Waterfront, Ipswich. The lads will be letting you know what's going on and when plus Pride anthems all the way. Get involved - txtline 01473 857078. To find out more about Suffolk Pride go to suffolklgbtnetwork.org.uk/suffolk-pride-on-parade-2014