Today it was a wonderfully good and simple raspberry ice cream made without ice cream machine. Tart, sweet and creamy.
The recipe gives about 1.5 liters of raspberry glass.
500 g frozen raspberry
juice from 1 lemon
1 dl water
5 dl whipped cream
1 can of sweetened condensed milk of 397g
Mix frozen raspberries, lemon juice and water with a stick mixer or in food preparation to a smooth puree. Put about 1-2 dl of the raspberry puree in a bowl.
In a bowl, whip the cream into soft peaks. Add sweetened condensed milk and whisk some more.
Mix 1 cup of the cream with the raspberry puree you put in a bowl. The rest you whip together in the bowl with the large amount of raspberry puree. Now you have a dark raspberry glaze and a light one. There are most of the bright ones.
Pour the light raspberry batter into a container. Click out the dark over and make a swirl pattern with a spoon very similar.
Wrap in the container and leave in the freezer for at least 6 hours before serving.