Good Food
Ingredients
Method
1.Place raspberries and 2 tablespoons sugar in a small pan. Cook over medium heat until sugar dissolves. Reduce heat; simmer 5 minutes, until thickened.
2.Pass raspberry mixture through a fine sieve into a medium bowl, pressing with back of a spoon; discard seeds.
3.Place eggs, egg yolks and remaining sugar in a bowl. Using an electric mixer, beat until pale and creamy.
4.Place egg mixture over a pan of gently simmering water (make sure bowl doesn’t touch water). Beat 3-4 minutes, until thick and pale. Remove from heat; continue beating until cool.
5.Using an electric mixer, beat cream in a large bowl until it forms soft peaks. Gently fold into egg mixture until just combined. Pour into a shallow, freezer-safe container or dish.
6.Gently swirl raspberry mixture through egg mixture. Cover with plastic wrap and freeze 6 hours, until firm.
7.Serve ice-cream scoops in bowls with extra raspberries and sliced mango.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door