Raspberry ice cream

Method

1. 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.

2. 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.

3. 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.

4. Storage

   Store, covered in the freezer for up to 7 days.