Creamy raspberry ice cream

Ingredients for 2 servings:

• 150 ml milk, low-fat, slightly frozen, see note
• 1 tsp, ground locust bean gum, approx. 2 – 3 g
• n. B. Sweetener, liquid
• some vanilla flavor
• 200 g raspberries, frozen

Instructions

Working time approx. 7 minutes; Total time approx. 7 minutes

extremely low in calories, without ice cream maker

Beat the milk, sweetener, and vanilla flavor with a mixer for about two minutes until frothy. Slowly add the locust bean gum, continuing to beat vigorously. When the mixture is nice and fluffy (similar to beaten egg whites), add the frozen raspberries and continue beating vigorously until the raspberries are mostly chopped and a creamy mixture has formed. If the milk and raspberries were really, really cold, the ice cream will now have the perfect consistency for eating—i.e., wonderfully creamy, a little bit like soft serve ice cream. If the ingredients weren’t quite as cold, and the mixture will have more of a mousse consistency, then it can be frozen for another 15-30 minutes. But not longer, as this will cause the ice cream to lose its creaminess. This delicacy has just under 40 kcal per 100 g. It would also be delicious with other fruits, such as strawberries or bananas, although you would need to cut them into smaller pieces before freezing. Note: It is particularly recommended to freeze about 1/3 of the milk as small ice cubes and then add them to the remaining cold milk.