This is a lighter version of ice cream. I am not sure I should really call it gelato but to me it is quite different to the ice cream I am used to.
2 cups of raspberries
Half a cup of caster sugar plus 1 tbsp
500 mls milk
584ml double cream (ie a tub, please don’t worry about the 4mls if you are not using a typical British supermarket tub)
3 egg yolks
1. Put the raspberries and sugar in a heavy based pan and gradually heat through so that the raspberrys release their juice and the sugar melt into a sweet raspberry sauce. Cool.
2. Make the milk custard by beating the yolks with 1tbsp caster sugar until a trail is left for a few seconds, when you lift the spoon and drizzle the mixture over itself.
3. Heat the milk and when little bubbles begin to collect at the edges, before it boils, remove from the heat and beat it into the egg yolk sugar mixture.
4. I tend to cheat at this point and put it in a microwavable bowl in the microwave on its lowest setting for 2 minutes at a time until it coats the back of a wooden spoon and has therefore made a custard.
5. Alternatively, you may use the traditional method of putting the milk and yolk mixture into a heatproof bowl over a saucepan of boiling water (not allowing the water to touch the bowl) and stir and stir until it coats the back of a wooden spoon and has created a custard. Cool.
6. When cool, mix together, the raspberries, the milk custard and the double cream. Pour into an ice cream maker or a container. If doing this in a container, every twenty minutes for the first hour, beat the ice cream as vigorously as you are able, in order to create a mousse-like ice cream. Then leave it in the freezer and before serving, remove it for 15 minutes or so until it is soft enough to serve.