Raspberry Ice-cream

Use Electric Hand Whisk or a Electric Mains Kenwood Food Mixer too whisk up the Whipping Cream until Cream is nice and stiff and then add all the 500g of Icing Sugar too the stiff Cream - slowly blend in.

Use a Tin Opener to make a slight hole in the top of the metal tin and then pour the Evaporated Milk into the stiff sweetened Cream - slowly blend in.

Wash 150g of Raspberries at a time - under the cold water tap and then place a sheet or Two of Kitchen Roll on a Dinner Plate - put the wet drained Raspberries on to the Kitchen Roll and then pat dry a little and then add too your Nutri Ninja Blender Cup - add some of the sweetened Cream mix and then blend for a literal minute and then add too the large bowl of sweetened Cream - and keep doing this - until all the Raspberries have been used up - once done - slowly blend in.

Add to Plastic Containers with their Plastic Container Lids and then freeze in the Freezer.