About this recipe:Pureed raspberries and cream are mixed together creating a smooth and rich ice cream that the whole family will enjoy.
500g fresh raspberries
250g caster sugar
350ml single cream
240ml whipping cream
60ml corn syrup or golden syrup
1 tablespoon lemon juice
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Method Prep:30min › Extra time:3hr freezing › Ready in:3hr30min
Puree raspberries in a blender or food processor; pour mixture through a sieve to remove seeds.
Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, cream, syrup and lemon juice into the egg-sugar mixture.
Transfer raspberry-cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.
If you do not have an ice cream maker, pour mixture into square cake tin and place in freezer. Freeze until firm, about 3 hours. Scrape into bowl and beat until smooth. Place back into cake tin and freeze for another 3 hours. Beat once more. Freeze until ready to serve.
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.