8 oz (225 g) raspberries
2 eggs, beaten
450ml (3/4 pint) fresh milk
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
150 g (5 oz) raspberry yogurt
2 eggs, beaten
450ml (3/4 pint) fresh milk
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
150 g (5 oz) raspberry yogurt
method
1. Pass three-quarters of the raspberries through a sieve to remove the pips.
2. Mix the eggs, milk and sugar in a bowl. Cook over a pan of boiling water, stirring continuously until thick. Cool.
3. Stir in the cream, yogurt and raspberry puree. Pour into a freezer tray and freeze until almost solid.
4. Whisk the ice cream until smooth. Fold in the remaining whole raspberries and return to the freezer. Freeze until firm.
5. Serve scooped into glasses.
2. Mix the eggs, milk and sugar in a bowl. Cook over a pan of boiling water, stirring continuously until thick. Cool.
3. Stir in the cream, yogurt and raspberry puree. Pour into a freezer tray and freeze until almost solid.
4. Whisk the ice cream until smooth. Fold in the remaining whole raspberries and return to the freezer. Freeze until firm.
5. Serve scooped into glasses.
serving amount
serves 4
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