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Felix’s Favourite Raspberry Ice Cream

This refreshingly cool and fruity treat is quick to make and, of course, tastes delicious, especially when eaten soon after it’s frozen

Posted: 22 July 2008
by Junior


500g (1lb 2oz) of ripe or frozen raspberries to make 250ml (81/2fl oz) of raspberry juice 
100g (31/2oz)  caster sugar
200ml (7fl oz) Jersey cream
100ml (31/2fl oz) yoghurt


First, juice the raspberries. To do this, first mash them up, then place them into a sieve and crush them through using a wooden spoon, making sure to catch the juice underneath in a bowl. 

Mix in the other ingredients until smooth then pour out your lovely mixture into your ice-cream machine (I used the Gelato Chef 2200 from Magimix, available at John Lewis for £229). Then simply churn the ingredients until they are thick, then freeze. 

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Posted: 10/05/2017 at 18:05

Nice recipe! I love ice cream.

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Posted: 14/10/2017 at 00:39

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