White chocolate and Raspberry Ice cream

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Recipe's preparation

White chocolate and raspberry ice cream

Weigh the white chocolate into "Closed lid"  

Grate on speed 4 for 4-8 seconds until grated but still chunky.  Set aside.

Add Raspberries to "Closed lid" and chop on speed 4 for 2- 4 seconds, so they are roughly chopped. Set aside.

Insert butterfly and whip cream on speed 4 for 20-60 seconds (watch carefully to avoid over whipping) until cream is very stiff.

 Add the condensed milk, raspberries and white chocolate into the now stiff cream. mix on speed 4 untill well combined and very stiff. 

Place into a stainless steel bowl and cover. Place in freezer for 1 hour.

Remove from freezer and return to "Closed lid" Beat on speed 4-5 for 30-40 seconds.

Place mixture into 12 small cups and place back into the freezer for at least 2 hours or overnight.