INGREDIENTS
2 Cups raspberries
¼ Cup sugar
2 Cups heavy whipping cream
1 – 14 oz. can condensed milk
2 teaspoons vanilla extract
METHOD
Combine raspberries and sugar in a saucepan over medium heat. Boil, then simmer 5-10 minutes. Once thickened, press the berries through a sieve, discard seeds and pulp. Let cool. Beat cream until stiff peaks form. In a medium bowl, combine condensed milk and vanilla, then fold in cream and raspberry puree. Cover tightly, and place in the freezer for at least 6 hours, or overnight before serving.
