Creamy raspberry cream ice cream

Ingredients

Directions

1. 1

   Sort the raspberries, wash briefly if necessary and drain. Blend finely with a hand blender and carefully pass the puree through a fine sieve. Whip the cream until stiff. Finely blend the fruit puree and icing sugar again with a hand blender.

2. 2

   Fold in the whipped cream. Pour the ice cream mixture into a clean plastic ice cream container or an ovenproof dish (approx. 1 l capacity).

3. 3

   Freeze covered ice mass for at least 6 hours. Stir every 20-30 minutes. Take out about 10 minutes before serving and let thaw. Cut off the balls. Serve in ice cream wafers as desired.