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.