125 ml milk
250 ml (8 fl oz) double cream (heavy cream)
2 egg yolks
3/4 cup (150 g) caster sugar (superfine granulated) (superfine sugar)
400 g Raspberries
1 tbsp granulated sugar (table sugar)
1 tsp lemon juice
red food colouring
250 ml (8 fl oz) double cream (heavy cream)
2 egg yolks
3/4 cup (150 g) caster sugar (superfine granulated) (superfine sugar)
400 g Raspberries
1 tbsp granulated sugar (table sugar)
1 tsp lemon juice
red food colouring
method
1. Put the milk and cream in a saucepan and bring almost to boiling point.
2. Beat together the yolks and caster sugar (superfine sugar), add to the milk and cream, and return to low heat, stirring all the time, until the mixture thickens.
3. Rub the Raspberries through a nylon sieve.
4. Fold the granulated sugar into the puree.
5. Mix with the custard, and add lemon juice and a few drops of red food colouring.
6. Turn into a suitable container.
7. Chill until thoroughly cold, cover closely and half freeze
8. Beat the mixture well. Re-freeze until firm; label and store.
9. Ice creams made with an electric ice cream maker are prepared somewhat differently, and the manufacturer's directions should be followed.
2. Beat together the yolks and caster sugar (superfine sugar), add to the milk and cream, and return to low heat, stirring all the time, until the mixture thickens.
3. Rub the Raspberries through a nylon sieve.
4. Fold the granulated sugar into the puree.
5. Mix with the custard, and add lemon juice and a few drops of red food colouring.
6. Turn into a suitable container.
7. Chill until thoroughly cold, cover closely and half freeze
8. Beat the mixture well. Re-freeze until firm; label and store.
9. Ice creams made with an electric ice cream maker are prepared somewhat differently, and the manufacturer's directions should be followed.
serving amount
serves 6
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