SCAS simple raspberry ripple ice cream
225g caster sugar
2 large eggs, and 4 egg yolks
600ml double cream
- Place the raspberries and 2 tbsp of the sugar in a pan. Cook on a medium heat until the sugar has dissolved. Simmer for 5 minutes until thickened,
and then push through a sieve into a bowl, discarding the seeds.
- Put the eggs, egg yolk and remaining sugar into a bowl. Whisk to combine and then place over a pan of gently boiling water (but don't let the bowl touch the water). Beat with an electric whisk for 3 or 4 minutes until the mixture is thick and pale. Remove the bowl from the heat and continue beating until cool.
- In another bowl, whisk the cream until it forms soft peaks, then fold into the egg mix until combined. Pour into your freezer dish and swirl the raspberry
sauce through. Cover with cling film and freeze for at least 6 hours.
- Serve, with a few more raspberries!