Raspberry and limoncello ice cream

By MooK

Ingredients

• 230 – 240g raspberries, fresh or frozen
• 1 cup sugar, divided
• 3 T Limoncello
• 2 T lemon juice
• 2 large free-range eggs
• 2 cups cream
• 1 cup milk

Preparation

Step 1

Put the raspberries in a bowl with half a cup of the sugar, the Limoncello and lemon juice, stir and allow to macerated for a min of 2 hours in the fridge. If you are using frozen, they will need to thaw and the sugar dissolve. I did this over night. If you are using fresh, you will need to stir these a few times ensuring that they get mashed up.

Whisk the eggs in the stand mixer for about 2 minutes. Slowly add the other 1/2 cup of sugar and continue to mix for 3 minutes until light, pale and fluffy.

Pour in the cream and whisk, then add and milk and continue to whisk for another minute or so until it starts to thicken. Add the mashed up raspberries and give it a quick mix to incorporate. Transfer to an ice cream machine and churn according to the manufacturers instructions until it has set.

Decant this into a storage container, cover and freeze immediately in the coldest part of your freezer until ready to serve.