For the raspberry puree, place the frozen raspberries, water, sugar and lemon juice in your beaker and blend with the Braun MQ 9 hand blender to a puree. Even frozen raspberries can be easily blended due to the up and down movement of the innovative shaft which results in 250% more active cutting surface to work with.* You have never blended faster.
In a large bowl, mix together the double cream and the sugar. Use the easy click mechanism to quickly switch to Braun's MQ 10 whisk accessory and whisk the mixture until you obtain stiff peaks. Remove the whipped cream from the mixing bowl and set aside.
Combine the condensed milk and the vanilla yoghurt in a bowl and whisk for 2 minutes or until lightly frothy.
Using a plastic spatula, slowly pour the frothy milk into the whipped cream and add the raspberry puree. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Gently fold the milk and raspberry puree into the cream mixture.
Pour into an airtight container, cover with a lid or cling film and freeze for at least 4-5 hours.
Take the ice cream out of the freezer to soften for 10 minutes before serving. Garnish with fresh raspberries & mint leaves.
For the raspberry puree, place the frozen raspberries, water, sugar and lemon juice in your beaker and blend with the Braun MQ 9 hand blender to a puree. Even frozen raspberries can be easily blended due to the up and down movement of the innovative shaft which results in 250% more active cutting surface to work with.* You have never blended faster.
In a large bowl, mix together the double cream and the sugar. Use the easy click mechanism to quickly switch to Braun's MQ 10 whisk accessory and whisk the mixture until you obtain stiff peaks. Remove the whipped cream from the mixing bowl and set aside.
Combine the condensed milk and the vanilla yoghurt in a bowl and whisk for 2 minutes or until lightly frothy.
Using a plastic spatula, slowly pour the frothy milk into the whipped cream and add the raspberry puree. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Gently fold the milk and raspberry puree into the cream mixture.
Pour into an airtight container, cover with a lid or cling film and freeze for at least 4-5 hours.
Take the ice cream out of the freezer to soften for 10 minutes before serving. Garnish with fresh raspberries & mint leaves.
