Ingredients
500 ml Milk
6 tbsp Milk Powder
3/4 cups sugar
1 tsp Stabilizer
1 tbsp Liquid Glucose
1 cup whipping cream
1 tbsp corn flour
1/4 tsp. red food coloring
4 cups fresh raspberries
Juice of half a lemon

Method
Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.

Boil Milk and add Sugar and Liquid Glucose.
Mix Stabilizer in 1 tbsp Warm Milk and then add it to the boiling milk.

Mix corn flour in 1 tbsp water. Add it to the boiling milk till milk thickens, remove from fire and set aside to cool.
Add red food coloring and blend in the mixer with milk powder.
Freeze the mixture in freezer till semi set.

Remove and again pour the mixture in the blender and blend at high speed to break the crystals.

Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture.
Add lightly fold whipping cream in this mixture and pour in an air tight container. Freeze for a few hours or overnight.