Baker/owner Ignazio Scaletta,
Goodies Bake Shop
Ingredients
3 1/8 cups fresh raspberries
3 cups white sugar
5/8 cups corn syrup
5 1/6 cups water
1 tsp lemon juice
Method
1. Puree raspberries.
2. Blend one cup sugar and fruit puree.
3. Add the remaining ingredients and blend thoroughly with an electric mixer.
4. Let the mix set for 15 mins.
5. Pour into ice cream machine and freeze.
6. When freezing is complete, place in cold container.
Yield 8 litres