Rain or shine, it’s always a good time to make raspberry ice cream. On one hand, it’s a delicious way to boost the immune system. On the other hand, it vigorously refreshes the hottest days.
Raspberry Ice cream
450g Beirabaga raspberries
500g of milk
200g of sugar
1 ½ teaspoon of lemon juice
1. In a mixer or blender add the raspberries, milk and sugar. Grind to a smooth puree.
2. Pass a strainer to remove the seeds.
3. add the lemon juice and mix to the preparation.
4. Place the mixture in your ice cream maker according to the manufacturer’s instructions. If you do not have your own maker, pour the raspberry mixture in a low bowl that can go to the freezer. Cover with film and let it freeze until it’s firm. Once frozen, remove the mixture and go through the blender or mixer again, and freeze until it’s firm.