Raspberry ice cream bombe

Method

• step 1

  Whizz 350g raspberries to a pulp in a blender, add the milk and cream and whizz. Add the remaining fruit and pulse once or twice.

• step 2

  Divide the mixture between 6 200ml dariole moulds (it won’t fill them up completely) or a 500ml plastic or metal pudding basin and freeze overnight. To unmould, dip in hot water and serve with raspberries.