Raspberry and limoncello ice cream

Name: Raspberry and limoncello ice cream
Yield: 1 serving
Ingredients: 230 - 240 g raspberries; 1 cup sugar; 3 T limoncello; 2 T lemon juice; 2 large free-range eggs; 2 cups cream; 1 cup milk

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Raspberry and limoncello ice cream

Quade Mayo

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Raspberry and limoncello ice cream recipe.

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Ingredients

230 - 240 g 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

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Instructions

Put the raspberries in a bowl with half a cup of the sugar, the Limoncello and lemon juice, stir and allow to macerate for a min of 2 hours in the fridge. If you are using frozen, they will need to thaw and the sugar dissolves. I did this overnight. 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 manufacturer's 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.