Raspberry Ice Cream

• 175 ml raspberry puree (made from 275 g blended raspberries)
• 250 ml double cream (or thick plain yoghurt)
• 1 tablespoon lemon juice
• 4 tablespoons clear honey
• 1 pinch salt
• 2 egg whites

1. In a bowl, mix the raspberry puree with the cream or yoghurt.
2. Thoroughly mix in the lemon juice, honey and salt.
3. Turn the mixture into a shallow freezer tray and freeze until semi-frozen.
4. This will take about 6 hours.
5. Remove from the freezer and turn into a bowl.
6. Beat until smooth, breaking down the ice crystals.
7. Whisk the egg whites until stiff, then fold into the raspberry mixture.
8. Return to the freezer for 4 hours until firm.

raspberry puree, cream, lemon juice, clear honey, salt, egg whites

Taken from www.food.com/recipe/raspberry-ice-cream-432000 (may not work)