- 1 In a heavy based pan warm the raspberry coulis and sugar until the sugar has dissolved, leave to cool.
- 2 In a separate bowl mix the Onken Raspberry Yogurt and double cream.
Once the coulis mixture has cooled, fold into the yogurt mixture.
Cooks Tip: Swirl the coulis into the yogurt mixture and add a handful of fresh raspberries to create raspberry ripple ice cream.
- 4 Pour into a freezer proof container and freeze for 8 hours, stirring the mixture every 2 hours to prevent ice crystals forming.