This recipe first appeared in Issue 5 of TMix+ Magazine, devoted to all things Thermomix. Click here to check it out.
+ gluten free
- 250g frozen raspberries
- 150g sweetened condensed milk
- 150g cream
- 1 tbsp rosewater (or to taste)
- Place raspberries in TM bowl, mill for 10 seconds, speed 8. Scrape down sides.
- Insert butterfly. Add condensed milk, cream and rosewater, whip for 30 seconds, speed 4. Insert popsicle sticks into 6 silicone ice cream moulds. Divide mixture evenly between moulds and freeze for a minimum of 4 hours.
To serve, peel moulds away from ice creams and slide sticks out. Serve immediately.
Variation: Any berry can be used for this recipe – try blackberries which also pair well with the rosewater.