Sophie Conran's recipe for fresh raspberry ice cream
- Easy
Ingredients
- 250ml raspberry juice
- 100g caster sugar
- 200ml jersey cream
- 100ml yoghurt
Method
- STEP 1
Firstly juice the raspberries. To do this, use a sieve and push the raspberries through it using a wooden spoon. Catch the juice underneath in a bowl. Place all of the ingredients into an ice cream machine and churn until thick, then freeze. This ice cream is best eaten within an hour of making.