- 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
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.