This dish contains the following allergens: Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
Raspberry Sauce
100g
raspberries
20g
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
400g
whipping cream
75g
icing sugar
Raspberry Sauce
3oz
raspberries
0oz
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
14oz
whipping cream
2oz
icing sugar
Utensils
Step 1
Add all ingredients for the raspberry sauce to a cup and blend using the immersion blender attachment. Set aside.
Step 2
In a large bowl, add sweetened condensed milk, vanilla paste, zest of lemon, and a pinch of salt. Mix well. Set aside.
Step 3
In a separate large bowl, add whipping cream and icing sugar. Attach the hand mixer attachment to the power base then assemble the whisk. Press power to begin mixing on speed 1, then gradually increasing to speed 5 until stiff peaks have formed.
Step 4
Gradually and carefully fold whipped cream into the condensed milk mixture. Pour ice cream base into a loaf tin. Pour raspberry sauce over the top and fold it gently into the ice cream base creating a marble effect.
Step 5
Place ice cream base into the freezer and freeze for 12 hours.
Step 6
Remove ice cream from the freezer 5 minutes before serving.
Add all ingredients for the raspberry sauce to a cup and blend using the immersion blender attachment. Set aside.
Raspberry Sauce
100g
raspberries
20g
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
400g
whipping cream
75g
icing sugar
Raspberry Sauce
3oz
raspberries
0oz
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
14oz
whipping cream
2oz
icing sugar
Step 2 of 6
In a large bowl, add sweetened condensed milk, vanilla paste, zest of lemon, and a pinch of salt. Mix well. Set aside.
Raspberry Sauce
100g
raspberries
20g
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
400g
whipping cream
75g
icing sugar
Raspberry Sauce
3oz
raspberries
0oz
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
14oz
whipping cream
2oz
icing sugar
Step 3 of 6
In a separate large bowl, add whipping cream and icing sugar. Attach the hand mixer attachment to the power base then assemble the whisk. Press power to begin mixing on speed 1, then gradually increasing to speed 5 until stiff peaks have formed.
Raspberry Sauce
100g
raspberries
20g
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
400g
whipping cream
75g
icing sugar
Raspberry Sauce
3oz
raspberries
0oz
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
14oz
whipping cream
2oz
icing sugar
Step 4 of 6
Gradually and carefully fold whipped cream into the condensed milk mixture. Pour ice cream base into a loaf tin. Pour raspberry sauce over the top and fold it gently into the ice cream base creating a marble effect.
Raspberry Sauce
100g
raspberries
20g
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
400g
whipping cream
75g
icing sugar
Raspberry Sauce
3oz
raspberries
0oz
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
14oz
whipping cream
2oz
icing sugar
Step 5 of 6
Place ice cream base into the freezer and freeze for 12 hours.
Raspberry Sauce
100g
raspberries
20g
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
400g
whipping cream
75g
icing sugar
Raspberry Sauce
3oz
raspberries
0oz
icing sugar
Juice from ½ lemon
Ice Cream:
1 x 397g
can sweetened condensed milk
1
teaspoon vanilla paste
Zest of 1 lemon
Pinch of salt
14oz
whipping cream
2oz
icing sugar
Step 6 of 6
Remove ice cream from the freezer 5 minutes before serving.
