500gm raspberries
30 mls lemon juice
125 grams icing sugar (or to taste)
Pulp the raspberries through a sieve to get rid of the seeds. I found a really easy way to do this.
Put a couple of tablespoons of mashed raspberries in the sieve and then tap the sieve hard on the edge of the bowl over and over until all the pulp has disappeared and you are left with the seeds. Honestly, it takes seconds, as opposed to long, arm-killing minutes using a spoon to mash the pulp through.
Stir in the lemon juice, then whisk in the icing sugar until there are no lumps. Pour into your ice-cream machine, or lay on a tray and put in the freezer, stirring every couple of hours or so.
Hugh Fearnley-Whittingstall's recipe from River Cottage Cookbook.
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