easy no churn raspberry ice-cream
The easiest raspberry ice-cream, perfect recipe if you don't have an ice-cream machine. I used evaporated milk again, just like in my Green Tea Ice-Cream recipe. You can push the raspberry puree through a sieve if you prefer a smoother consistency, but I think it tastes great with all the seeds!
ingredients
410 g evaporated milk
350 g fresh raspberries
100 g icing sugar
instructions
1. Pout the evaporated milk into a large bowl and place in the freezer for 30 minutes.
2. Blend the raspberries and sugar to a puree consistency.
3. Once the evaporated milk is ready, whip it with an electric mixer until it reaches a whipped cream like consistency.
4. Gently fold in the raspberry puree.
5. Transfer to a container and freeze overnight or for at least 3-4 hours.
enjoy!