Raspberry Ice Cream

From cherrapeño

Adapted from one of my favourite books, sadly out of print, The Best of Sainsbury's Desserts

350g (12oz) raspberries, fresh or frozen
juice of 1 orange
juice of 1 lemon
175g (6oz) fine granulated sugar
426ml (15fl oz) double cream (heavy cream)

To serve:
175g (6oz) raspberries
3 tablespoons Framboise or other liqueur, eg. kirsch
2 tablespoons toasted almond flakes

Puree the raspberries in a blender with the lemon and orange juices, then sieve into a bowl.
Add the sugar, stir and chill for about an hour.
Whip the cream until if forms soft peaks, then stir in the raspberry puree.
Turn into plastic container and cover and freeze for about an hour, after which it needs to be taken out, stirred and then frozen again until solid.
Meanwhile, soak the raspberries in the liqueur.

To serve:
Spoon the raspberries into 4 glasses and scoop the ice cream on top.
Top with the almonds.

Note: Recipe can be easily halved.