Soft raspberry ice-cream

1. Put the sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 10. Use the spatula to scrape down the inside of the blender jug. Add the raspberries and, with the measuring beaker in place, blend for 30 seconds/speed settings 6–8, increasing the speed gradually.
2. Separate the eggs and use the egg yolk in another recipe. Put the egg white into the blender jug and, with the measuring beaker in place, mix for 5 seconds/speed setting 5. Attach the mixer attachment and, with the measuring beaker in place, mix for 1 minute/speed setting 4 until creamy. Then serve immediately.

TIP

If you prefer a creamier consistency, put the ice cream in the deep freezer for a few hours. Other fruits can be used instead of raspberries, if desired.