Ingredients

• 300ml Whole Milk
• 325g Whipping Cream
• 1 ½ teaspoons Vanilla Extract
• 3 Egg Yolks
• 150g Caster Sugar
• 100g Raspberry Purée

Tools

• Stove
• Kenwood Chef
• Saucepan - medium
• Jug
• Kenwood bowl - kenwood chef
• Frozen dessert maker attachment
• Airtight container

Method

1. Place the freezer bowl in the freezer 24 hours in advance
2. Add whole milk, whipping cream and vanilla extract to a clean saucepan
3. Heat until just boiling - medium heat
4. Strain mixture into jug and let cool
5. Attach Whisk
6. Add egg yolk and caster sugar to the Kenwood Bowl
7. Mix with splashguard fitted then scrape bowl - 2 min, Speed 4
8. Pour mixture into Kenwood Bowl carefully while machine is running
9. Mix with splashguard fitted - 3 min, Speed Min
10. Pour custard into saucepan
11. Heat until thick - medium heat
12. Chill in fridge until cold - 1 hr
13. Attach the Frozen Dessert Maker to the machine
14. Transfer custard to Frozen Dessert Maker attachment carefully
15. Mix - 30 minutes, speed Min
16. Spoon half of ice cream into airtight container
17. Drizzle with raspberry purée
18. Swirl through the ice cream
19. Spoon the rest of ice cream into airtight container
20. Drizzle with raspberry purée
21. Swirl through the ice cream
22. Cover with a lid
23. Chill overnight in freezer
24. Serve

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