Easy raspberry ice cream

Makes 2 litres

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• 2 litres of good quality vanilla ice cream
• 250 ml (1c) raspberry purée

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1 Scoop the ice cream into a large pan and leave outside the fridge until it softens to room temperature.

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2 Stir the purée in, but do not mix thoroughly. Cover the ice cream with cling wrap and put it back in the freezer until it is completely frozen.

3 Serve with extra raspberries and mint leaves.

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