Raspberry Ice Cream
|Castor sugar||4 Ounce|
|Corn flour||1⁄2 Ounce|
|Raspberries/Canned raspberries - 13 ounce||1 Pound (Fresh or Frozen)|
|Double cream||1⁄4 Pint, lightly whipped|
1) In a bowl, beat together the eggs and sugar.
2) Separately, dissolve the cornflour in a little milk. Add into the egg-sugar mixture.
3) In a pan, heat the leftover milk. Stir into the sugar and egg mixture.
4) Transfer the mixture back into the pan. Let it come to a boil. After simmering for about 3 minutes it should become thick in consistency. Keep stirring.
5) Transfer the mixture into a bowl. Allow to cool down. Keep stirring to avoid a skin being formed at the surface.
6) Add in the fresh or frozen raspberries, if using, into a pan along with 1 tablespoon of water. Add sugar to taste.
7) Let the pan come to a boil. Allow it to cool down before mashing it through a strainer.
8) In the case of canned raspberries, mash the fruit along with its juice directly through the strainer.
9) Mix the raspberry puree with the custard. Transfer it into a freezing tray or shallow, rigid container. The ice cream must be thick.
10) Transfer it into a chilled bowl. Beat well before folding in the cream. Mix well.
11) If you want to freeze your ice cream for later use, transfer back into the container. Seal and label before freezing.
12) Serve the Raspberry Ice Cream with chopped raspberries on top.
13) To thaw the frozen ice cream, let it soften in the refrigerator for 10 minutes before serving.
14) Garnisg as in step 12.