Recipe courtesy of Jean Anderson
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8 min
8 min
4 servings



Place all ingredients except the milk in a heavy-duty food processor fitted with the metal chopping blade and churn 1 1/2 minutes non-stop. Scrape down the work bowl sides.

With the motor running, drizzle the evaporated milk down the feed tube and continue churning until the mixture is soft and fluffy, about 1 to 1 1/2 minutes more.

Quickly pulse out any lumps.

Spoon at once into dessert goblets and serve.

Cook's Note

If the ice cream is to be soft and fluffy, the raspberries must be frozen hard and the evaporated milk refrigerator-cold.

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