Raspberry Ice Cream

1. 1

   In a bowl, mix the raspberry puree with the cream or yoghurt.

2. 2

   Thoroughly mix in the lemon juice, honey and salt.

3. 3

   Turn the mixture into a shallow freezer tray and freeze until semi-frozen.

4. 4

   This will take about 6 hours.

5. 5

   Remove from the freezer and turn into a bowl.

6. 6

   Beat until smooth, breaking down the ice crystals.

7. 7

   Whisk the egg whites until stiff, then fold into the raspberry mixture.

8. 8

   Return to the freezer for 4 hours until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.