You need –
- Fresh Raspberries – 200 grams
- Double cream – 500 mls
- Whole milk – 3/4 cup
- Sugar – 100 grams or to taste
- Juice of 1 lime
- Vanilla essence – ½ teaspoon
Put the Raspberries in a food processor with 1 tablespoon of water and half of the sugar and pulse until smooth. Pass through a sieve. Add the lemon juice and mix well.
Whisk together the milk and sugar till the sugar has completely dissolved. Stir-in the cream, Raspberries puree and vanilla essence. Cover and freeze the mixture for at least 2 hours.
Remove and beat with an electric beater for a couple minutes and return to the freezer. Repeat this process 3-4 times for every 2 to 3 hours. This is to ensure that no crystals are formed and the ice cream is creamy. Into the freezer for a final freeze to set for 6-8 hours or over night undisturbed.
Remove the ice cream from the freezer 5 minutes before you serve so its easy to scoop it out.