Prepare container to freeze the ice cream in by lining it with plastic wrap

Weigh sugar into TM bowl; turbo for 1 second three times

Weigh frozen raspberry juice cubes and heavy cream into TM bowl; using the spatula through the hole in the lid as a plunger on a 45 degree angle to keep the berries and cream near the blade, set the time for 30 seconds and the speed from 1-10 over 30 seconds.

Scrape down the side of the bowl and finish without the spatula until thick, velvety and smooth (but not runny)

Ladle into prepared container for freezing; wrap well and freeze

Remove from freezer 15 minutes before scooping; enjoy!