Raspberry Nectar Ice Cream

Servings: 8

Calories: 2153

Ingredients:

Put the raspberries into a bowl.
Separate raspberries and use them while still firm.
Dissolve 4 oz granulated sugar in a saucepan with the lemon juice, stirring over a gentle heat.
Then bring to a boil and bubble for about 30 seconds.
Pour the syrup on to the raspberries and stir around with a metal spoon, breaking up the fruit roughly.
In a bowl, whisk the egg whites and salt with an electric beater until stiff.
Now put the remaining 6 oz granulated sugar with the water into a saucepan.
Dissolve the sugar, stirring over a gentle heat.
Bring to a boil and bubble fiercely for 3 minutes.
Then pour on to the whisked egg whites in a thin stream, whisking all the time at high speed.
Continue whisking until cool.
In another bowl, whisk the cream until stiff and then stir in the yogurt.
Fold the cream and yogurt gently but thoroughly into the egg white mixture.
Then pour in the raspberry mixture and mix in only roughly with a spatula to give a swirling, marbled effect.
Turn the mixture into a 3-pint (1.8-litre) freezerproof serving bowl, glass impossible, and freeze for at least 6 hours.
If you remember, put the ice cream in the main part of the fridge for 20–30 minutes before serving.