Raspberry Ice Cream

Directions:

Whisk the egg yolks and icing sugar cold until creamy. Bring the cream to a boil and leave to cool for approx. 5 mins.

Combine the cream, egg yolks and icing sugar and put in a bowl. Place in a saucepan of water and stir over a low heat until the mixture thickens.

Put the mixture into a bowl. Combine with d’arbo Raspberry Fruit Spread and stir until smooth, then leave to cool. Then put in an ice cream maker and freeze or, if none is available, put in a bowl and freeze for approx. 7-8 hours.