- For the ice cream base:
- 4 egg yolks
- 1/2 pint milk
- 1/2 pint double/heavy cream
- 4 oz. sugar or caster sugar
- 1 vanilla pod (sliced down the middle)
- For raspberry sauce:
- 8 oz. fresh raspberries
- 2 tablespoons sugar
To make vanilla ice cream: Pour milk into saucepan and bring pan slowly up to boiling point. Place vanilla pod into hot liquid and leave to infuse for about 20 minutes. In a bowl, beat mix together egg yolks and sugar until thick. Carefully remove vanilla pod from pan of milk and scrape out seeds into milk. Pour milk into mixture of egg yolks and sugar while stirring. Pour mixture back into pan and heat gently, stirring until custard thickens – DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When film forms over the back of spoon, remove saucepan from heat and let cool. When custard base is cold, stir in cream. Transfer mixture to ice cream maker and follow manufacturer?s instructions.
To make raspberry sauce: Mash raspberries and strain through sieve then stir in powdered sugar. A few minutes from end of the freezing time in the ice cream maker, swirl in raspberry sauce through the slot in machine while it is still churning the ice cream.
NOTE: This is a vanilla ice cream (custard base) with raspberry sauce rippled in.
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