Fresh Raspberry Ice Cream
  1. Begin by juicing the raspberries.
  2. First crush them and then push the raspberries through a sieve using a wooden spoon, catching the juice underneath in a bowl.
  3. Put the juice and all your ingredients into your ice cream machine (I used the Gelato Chef 2200 from Magimix), churn until thick and freeze.
  4. This ice cream is best eaten within an hour of making but can be stored in Tupperware for 3 months.
  5. Sprinkle with pistachios, mini meringues and marshmallows before serving.
Recipe Notes
raspberry ice cream

raspberry ice cream