raspberry ice cream

620g cream
500g fresh or frozen raspberries [1]
350g caster sugar
13 egg yolks [61g eggs]

Bring the cream, raspberries and caster to boil on high heat in the microwave.Give it a good whisk and make sure that the sugar is completely dissolved.

Whisk together the egg yolks and whisk the boiling raspberry cream mixture into the yolks. Return to the microwave on low and cook on short 30 second bursts until you have 80°C on your thermometer.

Strain through a fine sieve, chill and churn.

[1] frozen raspberroes should be thawed in a bowl to catch all the juice.

POSTED SEPTEMBER 21, 2021
UPDATED SEPTEMBER 24, 2023