While it is absolutely delicious, we don't always have time for complicated recipes. So cheats' version of our wonderful raspberry Raffaello ice cream, packed with hacks to save you time and effort but still produce creamy, wonderful ice cream.
Puree approximately 200 grams of the raspberries in a stand mixer. Spread the pureed raspberries over the bottom of a shallow baking dish.
Pour the condensed milk, coconut cream, whipping cream and pinch of salt in the same stand mixer (no need to clean the mixer jug in between) and whip on high until well combined and reasonably thick.
Pour into the shallow baking dish on top of the raspberry puree. Swirl the two together. Cover the baking dish with plastic wrap and place it in the freezer.
Wait about 30 minutes and then remove it from the freezer and give the mixture a good stir. Place it back in the freezer.
After a further 30 minutes, remove the mixture from the freezer again and stir again. Repeat this step again and again until it is almost the texture that you want.
Squash the Raffaellos, in their packet, using your hand or the side of a knife.
On the last stir, add the remaining raspberries and the crushed Raffaellos (including the coconut that will inevitably be in the packet) and stir them through the ice cream mixture. Freeze for a further 30 minutes and you are ready to serve.
Alternatively: place the raspberries, sugar and vodka in a small saucepan and warm until the sugar dissolves. Allow to cool and then press the raspberry mix through a fine-meshed sieve to remove any pips.
If you want to speed up the process and have an ice cream maker (like my ice cream attachment for my KitchenAid), pour the mixture into the ice cream maker and freeze according to manufacturers instructions. When you spoon the frozen mixture into a freezer container, mix the raspberries and crushed Raffaello through the ice cream.If your baking tray allows, use a hand-held mixer to stir the ice cream mixture. It will help make the ice cream creamier. If you use frozen raspberries, let the raspberries defrost and drain off any juice before pureeing them.