Raspberry Ice Cream

Preparation Method:

Place your fruits, 55gr of sugar and the lemon juice in a saucepan and bring to a simmer. Cook the fruit to a jam-like consistency, then puree and pass through a strainer to get any lumps out. Set the purree aside for later.

Put the milk, cream, remaining sugar, a pinch of salt and the seeds of 1 vanilla bean in another saucepan and cook until the sugar is dissolved.

Meanwhile, whisk the eggs in a bowl until pale. When the eggs are whisked, add half of the heated milk to mixture whisking as you pour. Now add this mixture to the rest of the milk and simmer over a medium heat to thicken. The custard will be ready once the liquid coats the back of a wooden spoon. Take of the heat and stir in the fruit purree.

Let the mixture cool down and rest in the fridge for at least 4 hour or until chilled. When chilled, add the mixture to your ice cream machine and follow the instructions to make the ice cream. After, freeze it for at least 2 hours in the freezer before serving.

Tip: replace the raspberries for blueberries or strawberries. I prefer fresh fruit, but when not available frozen fruit will do nicely as well.

Ingredients:

• 250ml milk
• 500ml heavy cream
• 250gr of raspberries
• 225gr sugar
• 3 eggs
• 1 vanilla bean
• 1,5 tablespoons of lemon juice
• pinch of salt