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This is a wicked little gelato recipe and the genius of it is that you can make the base and add your favourite summer berries. I’ve used raspberries, but you can use whatever tickles your fancy.
1 x 395 gram tin sweetened condensed milk
2 teaspoons vanilla essence
400 grams fresh/frozen raspberries, blended until smooth
Place the cream, condensed milk and vanilla essence in a large bowl. Using a handheld electric mixer on the fastest speed, whisk the mixture to soft peaks.
Place in a freezer-proof container and freeze for 1 hour.
Take a large spoon and swirl the blended berries through the semi-frozen mixture. Return to the freezer for at least 6 hours. Overnight is best.
To serve: Remove from the freezer 20-25 minutes before serving. Scoop into waffle cones and devour.