500 g raspberries
4 egg yolks
100 g Dansukker Granulated Sugar
200 ml milk
150 ml whipping cream
100 ml Dansukker Glucose Syrup
Beat the egg yolks with the sugar. Bring the milk, cream and glucose syrup to the boil. Beat the warm milk mixture into the egg mixture. Add the raspberries. Strain through a fine-meshed sieve.
Process the mixture in an ice cream machine or leave it in the freezer for at least 5 hours, stirring occasionally. If desired, serve the ice cream with a small biscuit.
The raspberries can be replaced with other berries, or with 1 dl of finely chopped basil or 2 tbsp whisky. In this case, replace the granulated sugar with the same quantity of Muscovado sugar. Serve the whisky ice cream with a good quality chocolate biscuit and some raspberries.
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