Raspberry Crush Ice Cream –

Ingredients

• 180g frozen raspberries, divided
• 150g condensed milk, divided
• 270ml double cream
• 1 tsp vanilla extract
• 2 ready-made meringue nests, broken into pieces, for mix-in
• 6oz frozen raspberries, divided
• 5oz condensed milk, divided
• 9fl. oz double cream
• Small bowl
• Large bowl
• Whisk
• Silicone Tipped Spatula
• Step 1 In a small bowl, add 150g raspberries and microwave for 1 minute to thaw. Stir in 3 tablespoons condensed milk and using a fork mash together.
• Step 2 In a large bowl, whisk remaining condensed milk, double cream and vanilla extract together, until thick. Fold in raspberry puree from step 1.
• Step 3 Pour base into an empty CREAMi Deluxe Tub. Place storage lid on tub and freeze for 24 hours.
• Step 4 Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for assembly and processing information.
• Step 5 Select TOP, FULL, or BOTTOM, then use the dial to select ICE CREAM and press dial to begin processing.
• Step 7 Once processing is complete, remove ice cream from tub and serve immediately.