Raspberry Ripple Ice Cream

Ingredients:

2 large eggs

3/4 cup of sugar

2 cups of double cream

1 cup of milk

For the ripple sauce:

500g fresh raspberries, rinsed

50g caster sugar

3 tbsp water

Method:

1. Place the raspberries, sugar and water into a large pan and bring the mixture to a boil, stirring regularly.  Reduce the heat and continue to simmer for 8-10 mins or until the fruit has broken down.

2. Strain the fruit mixture through a sieve into a clean pan, squeezing any additional juice out of the fruit by pressing it down with the back of a spoon.  Return the strained fruit juice to the heat and bring it to a simmer.  Continue to simmer until the mixture resembles a thick syrup.  Set aside until completely cooled.

3. Whisk the eggs in a mixing bowl until light and fluffy (1-2 mins).  Whisk in the sugar, a little at a time, then continue whisking until completely blended (about a minute more).

4. Pour in the cream and milk and whisk to blend.  It's ready for the machine - make the ice cream.

5. Spoon a third of the ice cream mixture into a lidded freezable container.  Spoon over half of the cooled raspberry ripple sauce.  Repeat the process until the container has three layers of ice cream and two layers of ripple sauce.  Using a blunt knife, marble the ice cream and ripple sauce lightly, then cover the container with a lid and freeze for 3-4 hours.