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Raspberry Ice Cream
ServesMake 1.3L
Cooking time
30m
Savour the delightful flavour of our homemade Raspberry Ice Cream. Made with sweet Driscoll's raspberries, this easy, no-churn, egg-free treat is a breeze to prepare. Simply blend the berries with sugar, fold them into a creamy mixture of condensed milk and thickened cream, and let it freeze to perfection.
Ingredients
2 x 125g punnets Driscoll's raspberries
1/4 cup(55g) caster sugar
600mlthickened cream (35% fat)
395gcan sweetened condensed milk
2 tspvanilla bean paste
Method
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Raspberry puree
Blend the raspberries and sugar with a stick blender or in a small food processor until pureed. Stir until the sugar has dissolved. Strain through a fine sieve and discard the seeds.
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Ice-cream mixture
Beat the cream, condensed milk and vanilla in a large bowl with an electric mixer (use the whisk attachment if using a stand mixer) on high speed until stiff peaks form. Fold most of the puree (save some for swirly through the top) into the mixture until rippled through. Spoon carefully into a 1.5-L capacity freezer-safe container (such as a large loaf tin). Swirl the reserved puree through the top, cover and freeze for 2-3 hours or until firm.
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Temper ice-cream
Before serving, transfer the ice cream to the fridge for 15-20 minutes to ‘temper’ it, to bring it slowly to a scoopable temperature.
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Storage
Store, covered in the freezer for up to 7 days.
