Raspberry Frozen Dessert

Directions

1. 1
   Mix the reserved syrup and cornflour in a small saucepan until well combined, bring to the boil, stirring until thickened.
2. 2
   Allow to cool.
3. 3
   Beat Philly* for four minutes or until smooth.
4. 4
   Add reserved fruit and skim milk, continue beating on high, for a further four minutes.
5. 5
   Pour into a plastic wrap lined, well greased loaf tin 21cm x 11cm.
6. 6
   Cover and freeze until semi-set.
7. 7
   Spoon the thickened syrup on top of the ice cream and gently swirl through.
8. 8
   Return to freezer until set firm.