INGREDIENTS
1 Cup Dextrose
2 Cups Full Fat Lactose-free Milk
5 Egg Yolks
500ml Thickened Lactose-free Cream
200g Red Glace Cherries
1 teaspoon vanilla extract
Raspberry Coulis
2 Cups Frozen Raspberries,2 tablespoon water and 1 tablespoon caster sugar
METHOD
Use a large non-stick pan. Add all ingredients except raspberries in a pan and whisk to mix well. Mix solution on a medium heat without boiling. Stir constantly with a wooden spoon until the custard coats the back of the spoon. (About 170 degrees Fahrenheit) Once thickened, pour mixture into a bowl, cover the custard with glad wrap and place in the refrigerator to cool down for 2 hours. Once cooled, churn mixture in an ice-cream maker machine. As the ice cream is almost done, pour in the pre-prepared raspberry coulis. (keep some to pour over ice cream)
Raspberry Coulis-
Place 2 Cups of frozen raspberries , 2 tablespoons of water and 1 tablespoon sugar in a pan and heat. Once raspberries are heated they will fall apart and the mixture will thicken. Remove from heat, strain and set aside.