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| ●Raspberry Ice Cream |
Photo #1
Photo #2
Photo #3
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Pour milk into a saucepan and place the saucepan over heat. When the milk comes to a boil, remove from the heat.
Mix in sugar and starch syrup. When mixed, place the saucepan in a bowl of ice water to chill.
Puree raspberries in a blender. Place the raspberry puree in a bowl and mix in cream. (Photo #1)
Stir in the chilled milk mixture to the raspberry mixture. Blend well. (Photo #2)
Transfer the mixture into small molds and freeze. (Photo #3)
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| ●Finish |
Photo #1
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Cut fruit into small pieces. Combine cream and sugar in a bowl and beat until creamy. (Photo #1)
Remove the ice cream from the freezer. Heat the mold and invert the ice cream onto a serving plate. Serve with cut seasonal fruit and whipped cream as in the top photo.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
four pudding cups |
248kcal |
150 minutes |
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| milk |
150g |
| sugar |
60g |
| starch syrup |
30g |
| frozen raspberries |
200g |
| whipping cream |
50g |
| whipping cream |
50g |
| sugar |
3g |
| seasonal fruit |
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