Little Dish recipe for Pink Ice Cream

Makes plenty for 8 children!

Ingredients:
Frozen raspberries – 450g
2 egg whites
Granulated sugar – 225g
Lemon juice – 20ml (2 dessert spoons)
Whipped double cream – 240ml

Method:
Mix all the ingredients, apart from the cream, in a food mixer. The mixture will treble in volume and look quite pink.

Make sure you use raspberries straight from the freezer.

Stir in the whipped cream with a metal spoon and freeze overnight.

That’s it – ice cream!

Top Tip: Serve the ice cream on its own or topped with fresh fruit.