Ingredients

• Pearce Duff Whip Topping
• 115ml Milk
• 20g raspberry jam/ puree
• Handful of fresh raspberries

TO PREPARE THE ICE CREAM:

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