This Raspberry Ice Cream is the simplest of recipes in my repertoire, three ingredients and a mixer (or a bit of elbow grease) is all that is needed for the most sumptuous of freezer treats. The sweet cream is offset with jewels of tart raspberries studded throughout. You can of course use any berries you like, or Crunchie bars as the inventor of this glorious recipe uses. The more the cream is whipped the fluffier and lighter it becomes, however the less it is whipped the gooier and chewier the ice cream is. So the end result is up to you. Great for using up fruit, unwanted chocolate or biscuits, or random liquors you never drink for an adults only sweet treat. We used a glutton of fresh raspberries picked fresh from the field, pics here.
1 tin of condensed milk
1 small pot of double cream (around 300ml)
A punnet of fresh raspberries (or any flavour you want to use)
Simply pour the condensed milk and cream into a mixer and whizz together until very soft peaks are formed. Then gently fold in your raspberries until mixed through. Pop into a tupperware box and freeze for around 6 hours or overnight.