Raspberry Ice Cream (Ninja Creami)

Ingredients

• 220 g raspberries (1)
• 50 g sugar (2)
• 2 tbsp maple syrup (3)
• 1 tsp vanilla bean paste (5)
• 2 tsp lemon juice
• 225 ml single cream (4)
• 150 ml semi skimmed milk
• 75 ml double cream

Instructions

1. 1

   Prep the tub - Put the raspberries into the Ninja pot. Add the sugar, maple syrup (honey or golden syrup), lemon juice and vanilla extract.If the raspberries are frozen allow them a little time to defrost.

2. 2

   Add the cream up to the max fill line then give a really good blitz with a stick blender to start to pulverise the pips. Spinning the ice cream will also do this, but I find a good initial blend makes a smoother ice cream.You can also blitz in a regular blender, but using a stick blender in the Ninja Creami pot means less washing up.Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.

3. 3

   Check for humps - If the mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.* Freezing with the lid off can help to stop humps forming. Different recipes and freezers can different sized humps to form. If your mixture always forms a large hump as it freezes give it a stir after the first hour in the freezer. Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.

4. 4

   Process - Put the container in the machine and spin – with the regular Creami (the NC300) I have found that the light ice cream cycle gives the best results. Scrape the sides down and respin if needed.