Raspberry Ice Cream

Delicious, creamy raspberry ice cream with a hint of lemon. Smooth and luscious.

125 mL (1/2 c) whipping cream
3 egg yolks (from 3 x 50 g eggs)
85 mL (1/3 c) milk
20 mL (1 T) raspberry cordial, or 1/2 t vanilla + 10 g sugar
20 mL (1 T) lemon curd, optional
50 g sugar
pinch salt

1. Make a custard with yolks, milk and sugar by stirring over a pot of simmering water until thickened. Do not over cook as it will curdle. Cool.
2. Add raspberry cordial, lemon curd, and a pinch of salt. Chill for 2 hours
3. Whip the cream to soft peak.
4. Stir cream into the chilled custard.
5. Churn in an ice cream machine or pour into shallow tray and stir every half hour while freezing. Allow 2.5 hours.

An alternative recipe using jam instead of cordial:

125 mL (1/2 c) whipping cream
2 egg yolks (from 2 x 50 g eggs)
85 mL (1/3 c) milk
60 mL (3 T) raspberry jam
20 mL (1 T) lemon curd, optional
30 g sugar
pinch salt

An egg-free peach melba variation

125 mL (1/2 c) whipping cream
250 mL (1 c) thick yoghurt
60 mL (3 T) apricot or peach jam
20 mL (1 T) raspberry cordial
50 g sugar
pinch salt