Berry Whipped Cream Ice Cream

For the berry whipped cream ice cream, bring milk, whipped cream and 225 g sugar to a boil in a saucepan. Remove from heat.

Whisk egg yolks in a small bowl, gradually adding 5 tablespoons of the cream mixture. Stir constantly to prevent yolks from setting.

Return egg yolk mixture to remaining top mixture in saucepan and heat over medium heat, stirring constantly. Stir until mixture thickens.

Strain mixture through a fine sieve into a large bowl, cover and refrigerate.

Meanwhile, boil berries with 175 g sugar and 1 tablespoon water in a small saucepan until a sauce forms.

Strain through a sieve, discarding large pieces. Leave to cool in the refrigerator.

Pour the cooled egg yolk whipped cream into an ice cream maker and let it churn for about 20 minutes.

Pour 1/3 of the ice cream into a sealable container and top with 1/3 of the berry sauce. Repeat twice, finishing with berry sauce.

Cover and freeze the berry whipped cream ice cream.

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