Raspberry Ice-cream

Ice-cream ice-cream we all scream for ice-cream!


200 g              sugar
375 g              frozen raspberries
1 tsp               lemon juice
250 ml            cream
250 ml            milk


  • Remove the raspberries from freezer and allow to become slightly soft
  • Then puree the raspberries and strain through a sieve – you can leave the seeds if you want a textured ice cream
  • Combine the sugar, lemon juice and fruit in a mixing bowl
  • Stir in the cream and milk
  • Start your ice cream maker and pour the mixture in
  • Churn for 20-40 minutes or until desired consistency
  • Remove and place in the freezer for a couple of hours or over night preferably.