Raspberry ice cream

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397g tin of condensed milk.

300ml carton double cream.

3 large handfuls frozen raspberries

A good slug or two of eau de framboise.


Place the fruit, liqueur, cream and condensed milk in a bowl.

Blend until smooth and thoroughly mixed with a hand-blender.  The mixture will thicken as the frozen raspberries chill the condensed milk.

Place in a lidded box and freeze.

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© 2024 - Penny Melville-Brown
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