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Ingredients
Method
A bit of this, a bit of that
- 100ml raspberry coulis (or raspberry fruit puree)
- 1 tbsp caster sugar
- 150g Onken Raspberry Yogurt
- 50 ml double cream
Step-by-step
- 1 In a heavy based pan warm the raspberry coulis and sugar until the sugar has dissolved, leave to cool.
- 2 In a separate bowl mix the Onken Raspberry Yogurt and double cream.
-
3
Once the coulis mixture has cooled, fold into the yogurt mixture.
Cooks Tip: Swirl the coulis into the yogurt mixture and add a handful of fresh raspberries to create raspberry ripple ice cream. - 4 Pour into a freezer proof container and freeze for 8 hours, stirring the mixture every 2 hours to prevent ice crystals forming.
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