Raspberry Ice Cream
We use frozen raspberries to make the syrup to keep the costs down.
Servings: 1 litre
Equipment
- Ice Cream Maker
- Ice Lolly Molds
Ingredients
- 400 grams frozen raspberries
- 300 grams caster sugar
- 100 ml water
- 500 ml whole milk , or milk alternative of your choice to make this dairy-free
Instructions
Syrup
- In a medium sauce pan, tip in the frozen raspberries.
- Add sugar and water.
- Heat to soften the raspberries and smash them into a pulp.
- Simmer until syrup consistency and the sugar is fully dissolved.
- Using a wire mesh strainer, strain the raspberry syrup to remove the seeds. (We use the leftover pulp in our Raspberry Oat Bars.)
- Set aside to cool.
Ice Cream Base
- Once the syrup has cooled, stir in milk.
- Chill the base mixture until you are ready to make the ice cream.
Make Ice Cream
- Make the ice cream to the manufacturer's instructions of your ice cream maker.
- If you don't want to use an ice cream maker, pour the base into a freezer safe container. Put in freezer. Stir every few hours until "soft set" then let freeze until hard.
- Portion the ice cream at "just set" stage into individual containers and leave them to freeze solid in the freezer.
