Raspberry Ice Cream

Directions

1. 1
   In a bowl, mix the raspberry puree with the cream or yoghurt.
2. 2
   Thoroughly mix in the lemon juice, honey and salt.
3. 3
   Turn the mixture into a shallow freezer tray and freeze until semi-frozen.
4. 4
   This will take about 6 hours.
5. 5
   Remove from the freezer and turn into a bowl.
6. 6
   Beat until smooth, breaking down the ice crystals.
7. 7
   Whisk the egg whites until stiff, then fold into the raspberry mixture.
8. 8
   Return to the freezer for 4 hours until firm.