Ingredients

• 300g Frozen Raspberries
• 300g Caster Sugar
• 40g Water
• 350g Milk
• 350g Double Cream
• 4 Egg Yolks

Tools

• Spatula
• Kenwood Chef
• Kenwood bowl - kenwood chef
• Plastic container
• Large saucepan
• Saucepan
• Medium bowl

Method

1. Add frozen raspberries, caster sugar and water to a clean saucepan
2. Heat until softened - medium heat
3. Stir vigorously until sugar has dissolved
4. Strain content of saucepan into medium bowl and reserve liquid
5. Set aside
6. Add milk and double cream to a clean large saucepan
7. Heat until just boiling then reduce heat - medium heat
8. Simmer and turn off heat - 2 min
9. Attach Whisk
10. Add caster sugar and egg yolk to the Kenwood Bowl
11. Mix - 2 min, Speed 5
12. Pour milk mixture into Kenwood Bowl carefully
13. Mix until combined - 1 min, Speed 1
14. Pour fruit into Kenwood Bowl
15. Mix until combined - 1 min, Speed 1
16. Transfer ice cream to plastic container
17. Chill in fridge - 2 hr
18. Freeze and mix - 1 hr
19. Repeat this mixing every 30 minutes for 3 hours or the mixture is set
20. Serve

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