TWO-BERRY ICECREAM

INGREDIENTS:
250g frozen or fresh raspberries
250g frozen or fresh strawberries
4 egg yolks
1 cup sugar
2 x 300ml jar thickened cream
1 tablespoon lemon juice

METHOD:
Thaw berries to room temperature.
Push berries through sieve, discard seeds.
Beat half the egg yolks and half the sugar in small basin of electric mixer until thick and creamy.
Heat half the cream in pan to just below boiling point, add egg yolk mixture to pan , whisk over low heat until thickened. Do not boil. Remove from heat, cool slightly, add raspberry puree.
Pour mixture into 1 liter mold, cover with aluminum foil, freeze.
Push strawberries through 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 egg yolk mixture to pan , whisk over low heat until thickened. Do not boil. Remove from heat, cool few minutes, stir in lemon juice and strawberry puree.
Pour mixture over frozen raspberry mixture, cover with foil, freeze.
Turn on to plate, decorate with strawberries if desired.

Remember to keep them covered while freezing to help prevent crystals forming.