300 g fresh raspberries
200 ml heavy cream
100 ml sweetened condensed milk
1 tsp vanilla extract
Puree raspberries until smooth, then filter to get rid of the seeds.
Sweetened condensed milk, vanilla extract, raspberry puree, and heavy cream should all be whisked together.
To maintain the mixture creamy, pour it into a container and freeze it for 4–6 hours, stirring every 30 minutes for the first two hours.
For a delightfully cold treat, scoop and serve this simple homemade raspberry ice cream.