2 egg yolks, extra
1 tsp. vanilla extract
3/4 cup superfine (caster) sugar
2 cups whipping cream
1½ cups raspberries, or other fruit of your choice
0-2 Tbsp. powdered sugar
To make the raspberry puree, place the raspberries in a food processor, or blender, and process until smooth. Taste and adjust sweetness with icing sugar. Strain to remove raspberry seed. Discard seeds and set the puree aside.
Place the eggs, extra yolks, vanilla and sugar in a heat proof bowl over a saucepan of simmering water and, using a hand held mixer, beat for 6-8 minutes or until the mixture is thick and pale. Remove from the heat and beat for a further 6-8 minutes or until cool.
In a separate bowl, whisk the cream until stiff peaks form. Gently fold cream through the egg mixture until well combined. Pour into a 2-litre container. Lick the remains of your bowl ;). Drop spoonfuls of raspberry puree into cream mixture and, using a spatula, gently fold it through the cream mixture for a swirled effect. Freeze for 6 hours or overnight. Top with extra raspberries if desired.
Recipe from Sugar High, asugarhigh.blogspot.com