Raspberry Compote 

INGREDIENTS

• Frozen/ Fresh berries - 50 g
• Granulated white sugar - 25 g
• Lemon juice - 5 ml
• Lemon zest - 1 g

1. Add the raspberries and sugar to a saucepan and place it on low heat.
2. Gently start to crush the raspberries with a wooden spatula and stir the mixture till all the sugar dissolves.
3. Once the raspberry and sugar mixture starts to thicken and reaches your desirable consistency, turn off the heat and stir in the lemon juice and lemon zest.
4. Transfer this compote into a separate bowl and set aside.

INGREDIENTS

• Dairy based whipping cream - 80 g
• Condensed milk - 15 g
• Vanilla essence - 2 ml
• Red gel food color (optional) - 1 to 2 drops

1. Add the heavy cream to a stand mixer bowl and whip to form medium to stiff peaks.
2. Add the condensed milk, vanilla & the red gel food color to the stand mixer bowl and whip to form soft to medium peaks.

METHOD

1. Stir the raspberry compote with the ice cream base.
2. Transfer the raspberry ice cream mix into an airtight container.
3. Freeze for 6 to 8 hours.
4. Scoop and serve!

Happy Baking!

- Pastry Chef Akanksha