Ingredients
- 2 punnets raspberries 250g punnets
- 3/4 cup caster sugar plus 2 Tbsp extra
- 4 egg yolks
- 2 cups full cream milk
- 1 cup thickened cream
Instructions
- Place the raspberries and 2 Tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl. Refrigerate until completely cooled.
- Add yolks and remaining sugar to a medium bowl and whisk until pale then set aside.
- Add milk and cream to a medium saucepan and heat on high until simmering then remove from heat.
- Scoop out around a cup of milk from the saucepan and slowly pour into the yolks - all the while whisking. Once combined, pour yolks into the saucepan of milk and continue heating on a low heat until it thickens enough to coat the back of a spoon. Pour into an airtight container and refrigerate overnight or until completely cooled.
- Pour into an ice cream maker and churn as per manufacturer's instructions. As the ice creams hardens, swirl in the raspberry.
- Scoop ice cream into an airtight container and freeze for 2-3 hours.
Notes
When heating the milk mixture don't allow it to boil as this will cook the egg yolks - you really don't want this to happen. If it does happen, you're best to toss the milk out and try again.