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Easy granadilla-and-raspberry ice cream

Ice cream

Easy granadilla-and-raspberry ice cream

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Easy granadilla-and-raspberry ice cream

By Abigail Donnelly

Serves 10

Difficulty Easy

Prep Time 20 minutes, plus 20 minutes, plus 7 hours’ freezing time

Ingredients

2 x 385 g condensed milk cans
2 x 290 g dessert cream
1 x 380 g evaporated milk can
8 granadillas, pulp removed
350 g fresh raspberries
5 lemongrass stalks, sliced lengthways

Method

Combine the condensed milk, dessert cream and evaporated milk in a large bowl. Using an electric hand-mixer, beat the ingredients, making sure they are well combined.

Pour into a large freezerproof dish and freeze for 1 hour, or until slightly thickened. Stir in the granadilla pulp and raspberries. Return to the freezer and freeze for a further 6 hours, or until firm.

Once set, cut the ice cream into squares while it's still in the dish. Carefully remove the squares and insert the lemongrass stalks to use as sticks when eating.

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