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Raspberry Ice Cream

By Anke Speringer on 14. July 2021

Preparation time: approx. 10 min. + 40 min. freezing time

Ingredients for 4 servings

  • 300 g raspberries (frozen or fresh)
  • 100 g powdered sugar
  • 1 tablespoon lemon juice
  • 200 ml whipped cream
  • 50 ml milk

Preparation

Sort the raspberries and mash them with the powdered sugar. Add the sugar and the milk and mix everything well with a cooking spoon. Whip the cream until stiff and fold it in carefully. Finally, season to taste with the lemon juice. Pour the mixture into the bowl of the ice cream maker and let it stir and freeze for approx.40 minutes.

 

 

Our Recommendations

                 

Ice Cream Maker IC 150

 

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  • Products
    • New Releases
    • Baking
      • Bread Maker
      • Compact Bake Ovens
    • Barbecue & Savour
      • Barbecue Accessories
      • Barbecue Grills
      • Cake Maker
      • Contact Grillers
      • Crêpes-Makers
      • Fondues
      • Raclettes
      • Sandwich Makers
      • Waffle Irons
    • Cooking
      • Air Fryers
      • Fryers
      • High-Light Hob
      • Hobs
      • Induction Cookers
      • Sous-Vide Cookers
      • Steam Pressure Cooker
      • Vacuum Sealers
      • Warming Plates
    • Kitchen Gadgets
      • Blenders
      • Egg Boilers
      • Electric Slicers
      • Electric Knife Sharpener
      • Electrical Knife
      • Electronic Dehydrator
      • Fruit Preservers
      • Ice-Cream-Makers
      • Juicers
      • Kettles
      • Meat Grinder / Grinders
      • Rice Cookers
      • Smoothie-Maker
      • Stick Blenders
      • Toaster
      • Yoghurt-Makers
    • Air Treatment
      • Air Purifier
      • Ceramic Heaters
      • Fan Heaters
      • Fans
      • Humidifiers
  • Service
    • Newsletter
    • Latest Catalog
    • Instruction Manuals
    • Culinary Inspirations
    • Guidebook Air
    • Store Locator
  • Company
    • About Steba
    • Press Releases
    • Public Relations Newsletter
    • Erasmus+ Training Partners
    • Jobs
    • Contact
  • English
  • Deutsch
 
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