Raspberry Ice Cream

Ingredients:

• 1 lt. FRULPA raspberry puree
• ¼ cup sugar
• 1 can condensed milk
• 2 cups heavy cream

Instructions:

• Place the FRULPA raspberry puree with sugar in a sauce pan and bring to boil for 15 minutes.
• Whip up the heavy cream until until stiff peaks form.
• Add the condensed milk to the cream and whisk.
• Add the raspberry puree to the cream and mix together.
• Place the mixture in a pan and freeze for around 5 hours.