Raspberry icecream

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

How to-

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.


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