Raspberry Ripple

Instructions

1. Heat the milk with the cream in a saucepan until it just simmers.
2. Whisk the yolks with the sugar in a bowl until pale.
3. Pour the hot milk over the yolks while whisking, then return everything to the pan.
4. Cook over low heat, stirring, until the custard coats the back of a spoon, without ever boiling. Add the vanilla.
5. Let it cool, then chill in the fridge for at least 4 hours.
6. Meanwhile, mash the raspberries with the icing sugar and lemon, then pass through a sieve to obtain a smooth coulis.
7. Churn the chilled custard according to your ice cream maker's instructions, then transfer the ice cream to a container, swirling in the coulis.
8. Freeze for at least 4 hours before serving.