TWO - BERRY ICECREAM 

INGREDIENTS:

• 250g frozen or fresh raspberries 

• 250g frozen or fresh strawberries 

• 4 egg yolks 

• 1 cup sugar 

• 2 X 300ml jars thickened cream 

• 1 tablespoon lemon juice 

• 1 tablespoon Grand

TWO - BERRY ICE CREAM RECIPE:

Marnier Thaw berries to room temperature. Push raspberries through a sieve, and discard seeds. Beat half the egg yolks and half the sugar in a small basin of an electric mixer until thick and creamy. Heat half the cream in the pan to just below boiling point, add the egg yolk mixture to the pan, and whisk over low heat until thickened. Do not boil. Remove from heat, cool slightly, and add the raspberry puree. Pour the mixture into the 1-liter mold, cover it with aluminum foil, and freeze. 

Push strawberries through a sieve; discard seeds Beat remaining egg yolks and sugar until thick and creamy, as above. Heat remaining cream in pan to just below boiling point, add yolk mixture to pan, whisk over low heat until thickened. Do not boil. Remove from heat, cool few minutes, and stir in lemon juice, Grand Marnier, and strawberry puree. Pour mixture over frozen raspberry mixture, cover with foil, freeze. Turn on to the plate, and decorate with strawberries if desired. 

Serves 6 to 8

Also Read: STEAMED AND EASY CHRISTMAS PUDDINGS