Raspberry Ice Cream

Ingredients:

2- Eggs

150g- Caster sugar

250ml- Double cream

227g- Clotted cream

250ml- Milk

250g- Raspberries

1 tbsp. Icing sugar

Method:

1. Whisk the eggs in a large bowl until light and frothy, then add the caster sugar and whisk for a further 3 minutes.

2. Pour the double cream, clotted cream and milk into the egg mixture and whisk well.

3. Spoon the mixture into an ice cream maker and freeze for 3 hours, then whisk with an electric hand whisk, until smooth. Return to the freezer for another 3 hours. Repeat this process 3-4 times, and then freeze for 2 hours, until semi-solid.

4. Meanwhile, place the raspberries and icing sugar in a bowl and crush them lightly with the back of a fork. When the ice cream has frozen to a soft scoop consistency, gently fold through the raspberries to create a rippled effect. Transfer to a plastic container and freeze until solid.