Raspberry Ice Cream

No ice cream machine is required.

500ml fresh cream 300ml condensed milk (1 can) Handful of raspberries

Refrigerate the condensed milk and fresh cream.

Using an electric mixer, whip the cold cream on medium speed until soft peaks form.

Pour in cooled condensed milk and whisk at high speed.

When the mixture thickens to form stiff peaks, stir in the vanilla.

Now that you have your vanilla base, add raspberries and stir.

As the raspberry seeds burst, they form a sauce.

Transfer your mixture into an airtight container and freeze for a minimum of 6 hours.

The ice cream can be stored in the freezer for up to 5 weeks.