Raspberry Ripple Ice cream
1 out of 5
TO PREPARE THE ICE CREAM:
- Empty the contents of the sachet into a medium sized bowl and add 115ml of whole milk.
- Whisk with an electric mixer for 4 minutes until thick and creamy. If using a balloon whisk, this will take longer.
- Then add the raspberry jam/ puree and the fresh raspberries, mix until combined.
- Place the mixture in a freezer-safe pot and freeze for around 25 minutes.
- When frozen, but slightly soft, scoop and serve!