Raspberry splits

Start by making the raspberry lemonade. Bring the water to the boil and add the raspberries. Cover with a lid and leave to simmer for about 10 minutes. Mash the berries against the sides of the pan. Strain the liquid and pour it into a clean saucepan. Add the sugar and lemon juice. Boil for a few minutes until the sugar has dissolved.

Pour into a warm, sterilised bottle and put the bottle in the fridge.

Make the ice cream. Whisk the egg yolk, syrup and vanilla sugar in one bowl and the egg whites in another bowl until stiff peaks form.

In a third bowl, whip the cream until it is firm and fold it into the egg yolk and sugar mixture. Finally, fold in the whipped egg whites carefully.

Divide the ice cream mixture into 10-12 small disposable plastic containers or silicone moulds. The number of containers depends on how big they are. Insert an ice lolly stick into the middle of each container. Put in the freezer for about 1 hour.

Mix the lemonade according to the recipe. Combine 100 ml of concentrate and 100 ml of water and pour a little lemonade into the bottom of 10-12 larger disposable plastic containers or silicone moulds. Mix as much lemonade as you need. Put in the freezer for 15 minutes.

Take the ice cream out of the freezer and squeeze it out of the containers. Cut the containers if necessary. Push the ice creams down into the middle of the containers with the lemonade. Put the raspberry splits in the freezer for about 20 minutes until the ice cream sets in the lemonade.

Take out the containers and pour raspberry lemonade over them so that the ice cream is covered. Put in the freezer for at least 2 hours. Take the raspberry splits out of the freezer and remove the containers. Enjoy.