March 17, 2016

RASPBERRY ICE CREAM

Ingredients:
Evaporated milk- 400 gms (chilled overnight)
Fresh or frozen raspberries - 450 gms
Icing sugar - 100 gms (sifted)

Method:

  • Beat the chilled evaporated milk until it becomes thick and frothy.
  • Liquidize the raspberries to a puree, or if preferred rub them through a sieve using a wooden spoon to remove the pips.
  • Beat the icing sugar into the evaporated milk and stir in the raspberry puree.
  • Pour into a freezer container and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.
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