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Honey and Raspberry Ice Cream

Ingredients:

450g raspberries
150ml cream
150ml plain yoghurt
3 egg whites
2 tablespoons lemon juice
10 level tablespoons honey
pinch of salt

Method:

Sieve the raspberries to give you a puree and blend with the cream, yoghurt, lemon juice, honey and salt. Put this mixture into a shallow plastic container and freeze until firm, but not totally frozen.

Return to a bowl and beat until smooth. Whisk the egg whites until stiff and fold into the ice cream. Return to the tray and freeze.



Nectar Ease UK Ltd | UK Distributor for Nelson Honey New Zealand