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!
For 500 grams of frozen juice use 750 grams of fresh berries, to be on the safe side If you are preparing this for a big event, you may also want to scoop your ice cream balls in advance, freeze overnight, then wrap well and freeze.