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• 250g raspberries
• 100g caster sugar
• 300ml yogurt / you can use good quality fruit yogurt

• You can use frozen raspberries, but do defrost them
• Mash the raspberries or puree them in a liquidiser
• If you like your ice cream smooth, sieve out the seeds
• Mix the sugar and yogurt in to the puree
• Rest for at least an hour in fridge before churning your ice cream

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